Wednesday, June 5, 2019
Henriette Davidis Dumplings: Another Lesson in Historic Cooking
How about I actually follow the directions and don't assume I know what I'm doing? So the bread MUST be stale. You must wet it and thoroughly wring out the water. Then you must rub it. It doesn't completely obliterate the bread but leaves some texture and as you can see bits of the crust. This is what glues everything together. Formed with two spoons like quenelles. Simmered 5 minutes in chicken stock. Beautiful and delicious.
Lesson learned. Don't assume you know better. Follow the recipe! Next time I'll use parsley too, which she offers as an option.