1-1/2 tablespoons butter
1 large egg
1 egg yolk
6 to 7 tablespoons all-purpose flour
1 tablespoon milk
1 tablespoon cold water
salt to taste
Preparation:
In a medium bowl, cream butter
and egg yolk together, add
alternately small amounts of flour and whole egg, milk and water, than
season with salt and mix well.
Cover with tea towel and leave
to stand for about 25 to 30
minutes.
Bring soup to boil, measure
teaspoon size small balls from
mixture and drop into boiling soup.
Cook over slow heat until all
dumplings float on the surface
(approximately 10 minutes).
