Recipe - Kloesschensuppe Little Dumpling Soup (Oberl

100 ml Water
One fourth teaspoon Salt
One half ounce Butter
1 Three fourths ounce Flour
1 Egg, well beaten
3 tablespoon Grated Parmesan
One half cup Chopped parsley
1 l Beef stock

Heat the butter, salt and water together until boiling. Add all the flour
at once and stir until the dough cleans the pan. Then allow to cool.
Combine the beaten egg with the dough mixture: then add the Parmesan and
the chopped parsley. Form into small dumplings with two teaspoons. Heat the
beef stock and poach the dumplings in it gently for about 5 minutes. Serve.

From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini