Chicken consomme with tiny dumplings ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken breasts, ground |
| 2 | Shallots, peeled and finely chopped | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Thyme |
| ⅔ | cup | Bread crumbs |
| 1 | tablespoon | Chopped parsley |
| 1 | Egg | |
| ¼ | cup | Light cream |
| 4 | cups | Chicken bouillon |
| 1¼ | cup | Frozen peas |
Directions
Mix ground meat, shallots, salt, pepper, thyme, bread crumbs, parsley and egg. Add just enough cream to make a workable, not too stiff mixture. Place bouillon and peas in large saucepan. Bring to a boil, then reduce heat and simmer gently. Shape chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering bouillon; cook gently for 10 minutes. Serve immediately.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95