German Farina Dumplings - Griessklosse

Instructions

In a heavy 2 to 3 quart saucepan heat the milk, 1/2 teaspoon of the salt, the nutmeg an the butter over moderate heat until the butter dissolves and the milk comes to a boil. Pour in the farina slowly, so the milk never stops boiling, stirring it constantly with a wooden spoon. Reduce the heat to low and simmer, stirring frequently, until the farina thickens enough to hold its shape in the spoon. Remove the pan from the heat and beat in the eggs, one at a time. When the farina is cool enough to handle, shape it into round dumplings about 1 1/2 inches in diameter.

Bring 2 quarts of water and 2 teaspoons of salt to a boil in a large saucepan or soup pot and drop in as many dumplings as the pot will hold comfortably. Stir once or twice to prevent the dumplings from sticking to one another or to the bottom of the pan. Reduce the heat to low and simmer, undistrubed, for 15 to 20 minutes. Then, with a slotted spoon, transfer the dumplings to a heated platter. Serve them as a hot dessert, sprinkled with cinnamon-sugar or accompanied by applesauce or stewed fruit.

They may instead be topped with melted butter to accompany a roast or stew. Or they may be made smaller to garnish a soup. 2 dozen.

Author's Comments

Serve them as a hot dessert, sprinkled with cinnamon-sugar or accompanied by applesauce or stewed fruit. They may instead be topped with melted butter to accompany a roast or stew. Or they may be made smaller to garnish a soup.

The Cooking of Germany Time Life

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