Читать книгу The Art of German Cooking and Baking онлайн

2 страница из 80

 Soup greens

 1 tbsp. butter or lard

 1 tsp. extract of meat

 Salt, 1 qt. water

Preparation:

No. 5—BOUILLON OF BEEF.

 3 lbs. of beef

 1 lb. of soup bone

 Salt

 4 qts. water

 Soup greens

Preparation:

No. 6—BOUILLON.

Made of Roast Bones or Meat Remnants.

 2 lbs. of roast bones

 Soup greens

 Salt

 2 qts. water

Preparation:

No. 7—DUMPLINGS FOR BOUILLON.

Marrow Dumpling Soup.

Quantity for 6 Persons.

 3 tbsps. of melted beef marrow

 2 eggs

 ¾ pt. grated rolls

 ½ tsp. chopped parsley

 1 pinch nutmeg

 1 tbsp. cold water

 ½ tsp. salt

Preparation:

Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly ¼ hour.

It is best to try one dumpling first; in case it does not hold together, add some more grated roll.

The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.

No. 8—BUTTER-DUMPLING SOUP.

Quantity for 6 Persons.

 2 tbsps. of butter, 2 eggs

 ¾ pt. grated rolls

 ¼ tsp. of salt

 ½ tsp. parsley

 1 pinch nutmeg

 1 tbsp. of cold water