AUSTRIAN BREAD DUMPLINGS

      Title: AUSTRIAN BREAD DUMPLINGS
  Categories: Ethnic, Breads
       Yield: 6 Servings
  
       4 oz Dry bread, diced
     1/2 oz (1 Tbsp) butter or lard
       1    Egg
     1/2 c  Milk
       3 oz (3/4 cup) flour
            Salt and pepper
       1 tb Chopped fresh herbs
            -(parsley, chervil,
            -marjoram) -
  
   1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) -
   optional, but a great improvement
   
   You will need a frying pan, a large and a small bowl, and a saucepan
   of water or soup.  Fry the diced bread lightly in the fat in a frying
   pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the
   contents of the frying pan into a large bowl, and pour the egg and
   milk over all. Stir in the flour, and season with salt and pepper.
   Add the herbs, if using. You may need more milk to make a soft dough.
   Allow it to stand for 1/2 an hour.
   
   Dip your hand into cold water and roll the mixture into a dozen small
   balls.  Put a pot of salted water on to boil, if there isn't a
   simmering soup pot waiting. Drop little balls of dough into the
   boiling salted water or the soup.  Poach them for 10 to 15 minutes,
   until they are light and firm and well risen.
   
   Yield:  12 dumplings Time: 1 hour
   
   Notes:  You may include chopped fried bacon or cubed pork cracklings
   in the mixture.  Leaving out flour will result in a lighter dumpling.
   
   From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
   COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
   Brewer, Cooking Echo, 7/92
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