It makes 6 to 8 servings
These dumplings are good with any broth, and they are a must with creamed fresh pea soup.
• 6 Tbs. soft butter
• 2 eggs
• 1½ cups flour
• ⅓ cup milk
• ½ tsp. salt
• ⅛ tsp. nutmeg
• ⅛ tsp. cayenne pepper
1. Cream the butter in a deep bowl and beat in the eggs. Add the flour and milk alternately, beating after each addition, until all the flour and milk are incorporated. Beat in the salt, nutmeg, and cayenne. The mixture should be smooth and creamy but fairly stiff.
2. Bring a large pot of heavily salted water to a boil and drop the dough in by ½ teaspoonfuls. Boil the dumplings, covered, for about 15 minutes and transfer them to the soup with a slotted spoon.
3. The dumplings can also be boiled in a broth.
