Pawaru-Grahmata

№ 23IV. nodaļa

Sviesta vrikandeles

Butter dumplings for soup

  • Serves 4–6 in soup (about 20 small dumplings)
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Sweesta wrikandelles.

Modernizētslpp. 213–214 · PDF 227–228
4 porcijas

The book gives "4 or more" eggs plus 2 yolks and no other amounts. We've halved the eggs; the rest is ours.

Method

5 soļi
  1. Put the breadcrumbs in a deep bowl and mix in the melted butter.
  2. Beat the eggs and yolk and mix them in with the mace and salt. Leave for 15 minutes so the crumbs soak up the egg. The mixture should be soft but easy to shape: if it is too wet, add a few more crumbs; if too dry, a spoonful of milk.
  3. Bring the broth to a simmer and poach one test dumpling. If it falls apart, add more crumbs.
  4. With wet hands, roll the mixture into walnut-sized balls, or shape it into small eggs, about 15 g each.
  5. Simmer them gently in the broth for 8–10 minutes, until they float and are firm all the way through. Don't let the broth boil hard. Serve them in clear broth.

Notes

What the book says vs. what we added

the book mixes grated white bread with melted butter, 4 or more eggs, 2 extra yolks, mace and salt, and shapes round balls or small oval "eggs". It doesn't say how to cook them; the next two recipes simmer theirs in meat broth, so we do the same.

Bread

use a firm, slightly stale white loaf; very fresh bread makes a gluey mixture.

These are much like German Semmelklößchen, small bread dumplings for clear soups.

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