Recipe - Paprika Dumplings

One half cup Butter
2 Egg yolks
Three fourths cup Flour
One fourth teaspoon Salt
1 teaspoon Paprika
1 pn Cayenne
1 Egg white

Cream butter until light. Add egg yolks, slightly beaten, and continue
creaming until thoroughly mixed. Gradually add flour with salt, cayenne and
paprika. Fold in one stiffly beaten egg white and shape into small balls
the size of a walnut. Drop into boiling salted water or stock appropriate
to the soup served. Cover tightlyu and let simmer for 5 minutes. Serve at
once.

Per serving: 160 Calories; 13g Fat (71% calories from fat); 2g Protein; 9g
Carbohydrate; 84mg Cholesterol; 192mg Sodium

NOTES : You may substitute freshly grated nutmeg for the paprika for a
completely different taste that is equally delicious.

Recipe by: : The Soup Book byLouis P. DeGuoy

Posted to MCRecipe Digest V1 #1007 by Ruth59 Ruth59@aol.com on Jan 12,
1998