Yolk Dumplings

Soup coating.

Ingredients:

2 tbsp sweet cream 2 tbsp coarse flour 50 g butter 4 pcs eggs salt /td> parsley (not necessary)

Procedure:

1. Boil two eggs
2. Beat the butter with two hard-boiled egg yolks and add two raw egg yolks
3. Next, add 2 tablespoons of sweet cream and 2 heaping tablespoons of coarse flour, season to taste with salt, crumble in the parsley
4. Rub everything for about 10 minutes to make a smooth batter
5. Use a spoon to make small dumplings and drop them directly into the boiling soup
6. Cook for about 10 minutes.

Recommendation:

Parsley can be used fresh in the summer and dried in the winter. Even mace in small quantities will add an interesting flavour to the dumplings. Stir the flower in point 3!