Consomme With Lemon Dumplings Recipe
Ingredients
| Carrots | 2 | |
| Celery stalks - 2 to 3, thinly sliced | ||
| Leaves of leek - 3 to 4, finely diced | ||
| Clear hot consomme - 5 cups | ||
| Madeira - 3 to 4 tablespoons | ||
| Parsley - finely chopped | ||
| Coarse stale bread crumbs - 3/4 cup | ||
| Lemon rind - 1/4 teaspoon, grated | ||
| Thyme - generous pinch | ||
| Chives | 1 Tablespoon, finely chopped (Lemon Dumplings:) | |
| Butter | 2 Tablespoon, softened (Lemon Dumplings:) | |
| Egg yolk | 1 (Lemon Dumplings:) | |
| Freshly grated nutmeg - pinch | ||
| Salt | To Taste (Lemon Dumplings:) | |
| black pepper | 1 (Lemon Dumplings:) | |
| Parsley - finely chopped | ||
Directions
MAKING
1 For the dumplings: In a bowl combine the ingredients to form a dough.
2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls.
3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well.
4 For the consomme: Add the vegetables to the consomme and simmer until tender for 8 to 10 minutes.
5 Add with the remaining consomme and add Madeira for flavour.
SERVING
6 Garnish with lemon dumplings and sprinkle with parsley.Serve hot.
1 For the dumplings: In a bowl combine the ingredients to form a dough.
2 Add salt,peppr and nutmeg to taste.Roll into 30 small balls.
3 In a pan add lightly salted water and poach the dumplings for 30-40 minutes.Drain well.
4 For the consomme: Add the vegetables to the consomme and simmer until tender for 8 to 10 minutes.
5 Add with the remaining consomme and add Madeira for flavour.
SERVING
6 Garnish with lemon dumplings and sprinkle with parsley.Serve hot.
Chef
