Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Recipe by: Food and Wine In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 3 minutes. Stir in 8 cups of the chicken stock and bring to a simmer. Season with salt and white pepper to taste. Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to a boil over high heat. Remove from the heat and beat in the flour until thoroughly blended. Let the mixture cool slightly, then beat in the eggs, one at a time. Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes. Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
