Griessknoedel (farina dumplings)

Yield: 3 servings

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Mix 2 tablespoons chopped parsley with 1 cup farina. Add 2 tablespoons hot melted butter. Beat about 2 tablespoons boiling beef bouillon into 1 egg and stir just enough of this liquid into the farina mixture to bind it so that it can be shaped into dumplings.

Make 6 large dum,plings, lower them carefully into the simmering beef bouillon, and cook them, covered, for ½ hour. From: GOURMET'S OLD VIENNA COOKBOOK by Lillian Langseth- Christensen, Gourmet Books, Ltd., New York. 1959 From the files of Karin Brewer Submitted By KARIN BREWER On 12-31-94

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