I don't put in the nutmeg just because I don't care for the taste of that spice. Enjoy.
- Contributed by World Recipes Y-Group
- Makes 1½ dozen
- Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites.
- Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer,covered, about 5 minutes; do not let dumplings boil.
- Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consommé.