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Egg dumplings

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 44 (falt i det fri)

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How to make it

  1. 1

    Stir the egg mixture

    Stir the eggs with the bouillon, salt, pepper and nutmeg.

  2. 2

    Set

    Pour the mixture into a greased mould and place it in a water bath. Cook over not-too-strong heat until set.

  3. 3

    Cut out

    Turn it out of the mould when thoroughly cooled. Cut it up with a sharp knife, or stamp it out with small cutters.

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