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Alsatian Herb Dumplings
Bon Appetit Archives
2 cups all-purpose flour
1/4 cup plus 2 tablespoons semolina flour
1/4 cup plus 2 tablespoons large-curd
3 large eggs
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
3/4 cup water
1/2 cup butter
Using electric mixer combine in a large bowl all flour, cottage
eggs, parsley, chives, salt, nutmeg and pepper. Add 3/4 cup water and
until thick. Let stand at room temperature 30 minutes.
Bring a large pot of water to boil. Press 1/3 cup batter through a
holed sieve into water. When the dumplings rise to top of water, boil 1
Using slotted spoon, transfer dumplings to cookie sheet
and arrange in single layer. Cool.
Repeat with remaining batter, using
1/3 cup per batch. (Can be prepared 1 day in advance.
Melt butter in heavy large skillet. Add dumplings and sauté until
brown, about 10 minutes. Season to taste with salt and pepper. Excellent
meat/fowl, or soups and stews. Serves 6.
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