Dumplings for brown soups

Ingredients

• 125 gPork
• 125 gVeal
• 84 gButter
• 2 pcsEgg yolk
• 2 pcsEgg white
• 64 gWhite bread
• 4 gSalt
• 2 gLemon zest
• 0.5 gNutmeg
• 800 mlMeat broth
• 30 gZwieback

Instructions

1. 1

   Preparation

   • Finely chop or grind the pork and veal.
   • Soak the white bread in water, squeeze out excess liquid and cream it together with the butter.
   • Stir egg yolks, salt, lemon zest and freshly grated nutmeg into the bread-butter mixture.
   • Mix in the chopped meat. Whip the egg whites to stiff peaks and fold in gently until a cohesive, binding mixture forms. If too wet, add a little more squeezed bread or breadcrumbs.
   • Form small dumplings (walnut-sized) with wet hands.
   • Poach the dumplings in simmering (not vigorously boiling) meat broth for about 10–12 minutes until cooked through.
   • Crumble the rusk finely. Heat the frying butter in a pan, lift the cooked dumplings from the broth, sprinkle with rusk and brown them all over in the butter.
   • Serve warm — ideal with brown soups or fricassee.