Yield: 6 -8
|5 cups||Rolls; cut in small pieces.|
|½ cup||Butter or Margarine|
|1||Onion Medium size cut small pieces|
|2||Tabls Parsley chopped.|
Source :From my mother with love & more. Very old Family recipe.
Saute diced rolls, Onions and Parsley in butter until bread is crisply toasted.
Beat egg, water and salt until frothy , Blend gradually the flour.
Add the saute bread. Mix thoroughly. Chill 2 hours to stiffen.
With floured hands, shape mixture to the size of oranges.
Lower carefully into a big kettle of boiling salted water.
Cover and cook gently for 10 minutes, DO NOT open lid and peek.
Drain and serve with Beef stew .
Posted to JEWISH-FOOD digest V97 #331 by Zvi&Rina perry <pzvi@...> on Dec 21, 97