Separate two eggs and beat the egg whites into snow. 2 egg yolks, a little salt and nutmeg and the egg whites are mixed in 60 g of whipped butter. Then mix in enough breadcrumbs until the whole thing is a thin sauce and let it stand for at least 10 minutes until it can be formed into dumplings.
These are boiled in salted, low-boiling water until they rise. You give them as a garnish to roast.
Quantities in this recipe are difficult. The butter-egg-breadcrumb mixture shouldn`t get too thick, otherwise the dumplings will later become dry and firm. If the dough is too soft, the dumplings will disintegrate. If the dough is not firm enough after the resting time, add a little breadcrumbs and let it rest again.
Variation: Refine with a little finely chopped parsley.
Ingredients
Print Recipe
Pin Recipe