No. 283 — Choux-Pastry Dumplings
Complete English translation of Molokhovets recipe No. 283 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Bring three full tablespoons of melted butter and five tablespoons of milk to the boil. Sprinkle in ¼ glass of flour, stirring vigorously, and keep over the heat until the dough begins to leave the sides of the pan.
Remove from the stove and continue stirring. When slightly cooled, add ¼ teaspoon of salt and a full teaspoon of finely chopped parsley greens, then beat in one or two egg yolks. Beat the dough as thoroughly as possible.
Just before serving, fold in one or two whipped egg whites. Dip a teaspoon into hot water and use it to drop dumplings into broth in a separate saucepan. Cook, covered, until they float; see the general note.
To provide
4 tablespoons of melted butter and 4 tablespoons of milk, as listed in the original ingredients ¼ glass of flour | 1–2 eggs and ¼ teaspoon of salt 1 teaspoon of chopped parsley greens |