Easy Recipe Finder
Recipe Feeder
8 oz. potatoes, pared, grated
1/2 oz. onion, pared, chopped, blanched
8 oz. bread, crust removed, soaked in water
1 egg, beaten
3 oz. flour
1/2 tsp. baking powder
salt and pepper, to taste
1 tbsp. parsley and sorrel, chopped
1 pt. clear fish stock
Squeeze excess water from potatoes; place potatoes with onion in bowl. Squeeze excess water from bread; add. Stir in egg. Sift in flour and baking powder. Season; add herbs. Heat fish stock to boiling; drop dumplings by spoonfuls into boiling stock. Cover; cook for 10 minutes.
1/2 oz. onion, pared, chopped, blanched
8 oz. bread, crust removed, soaked in water
1 egg, beaten
3 oz. flour
1/2 tsp. baking powder
salt and pepper, to taste
1 tbsp. parsley and sorrel, chopped
1 pt. clear fish stock
Squeeze excess water from potatoes; place potatoes with onion in bowl. Squeeze excess water from bread; add. Stir in egg. Sift in flour and baking powder. Season; add herbs. Heat fish stock to boiling; drop dumplings by spoonfuls into boiling stock. Cover; cook for 10 minutes.
