No. 278 — Semolina Dumplings
Complete English translation of Molokhovets recipe No. 278 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Bring one glass of milk and ½ spoonful of butter to the boil. Pour in ½ glass of semolina and cook until thick, stirring until smooth.
Season with ¼ teaspoon of salt, leave in the oven for fifteen minutes and then cool. Beat in four egg yolks.
Just before serving, whip the four egg whites into a foam and fold into the mixture. About five minutes before serving, drop spoonfuls into broth or salted boiling water.
When the dumplings rise to the surface, lift them carefully with a perforated spoon into a soup tureen and pour over broth.
To provide
1 glass of milk and ½ spoonful of butter ½ glass of semolina and ¼ teaspoon of salt | 4 eggs and nutmeg |