Summary

Ingredients

• 250 g veal sausae
• 1 egg (s)
• 3 tablespoon heavy cream
• 1 tablespoon parsley, finely chopped
• 1 pinch (s) lemon peel (zest an untreated lemon)
• 1 tablespoon breadcrumbs
• 1 pinch (s) nutmeg, grated
• 1 liter meat broth
• Chives for garnish
• meat broth

Print Recipe Pin Recipe

Instructions

1. Mix the veal sausage with all the ingredients and stir until smooth.
2. Bring the meat stock to a boil in a saucepan and set aside. Then cut off the dumplings with a wet teaspoon and let them steep in the broth for 10 minutes without boiling. Serve garnished with chives.