|½ cup||Chopped celery leaves|
|5 cups||Hot water|
|1 cup||Diced celery|
|2 tablespoons||Chopped fresh parsley|
|5 tablespoons||Flour (up to 6)|
Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.
To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the ¼ tsp salt. Beat hard until whole is like a very soft batter. Drop by ¼ or ½ teaspoonfuls into broth, cover and let stand 5 minutes over low heat.
NOTES : The butter balls, very tiny dumplings, are called rivels in the West and dropsley in Ontario. This combination makes a perfect light supper. I sometimes replace the chicken soup in this recipe with a can of consomme and an equal amount of water.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997
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