Semmelknodel mit Pi

(sem-ell-noo-dl mitt pil-tser) makes a delicious meal when served with Sauerbraten I or II or frankfurters. All that is.needed to accompany it is some well-chilled German lager.

1 lb. potatoes, cooked and kept warm

12 oz. butter

1 egg, lightly beaten

3 oz. flour :f teaspoon baking powder

2 teaspoon salt

2 teaspoon black pepper i slice white bread, crusts removed and cut INTO ½ inch cubes

2 oz. butter

1 lb. mushrooms, wiped clean and sliced

1 tablespoon chopped fresh parsley

1 tablespoon flour

10 fl. oz. single cream

2 teaspoon salt

2 teaspoon black pepper

First make the dumplings. In a medium-sized mixing bowl, mash the potatoes with 1 ounce of the butter until the mixture is smooth. With a wooden spoon, beat in the egg, flour, baking powder, salt and pepper. Set aside.

In a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the bread cubes and cook, stirring frequently, for 3 to 5 minutes or until the bread is crisp and golden brown. Remove the pan from the heat and, with a slotted spoon, transfer the cubes to kitchen paper towels to drain.

With wet hands, form the potato mix-ture into small balls, about 1-inch in diameter. Flatten the potato balls in the palm of your hand, place a piece of fried bread in the centre and bring the potato mixture together, covering the bread completely. Roll the dumplings gently between the palms of your hands to make the balls round again.

Half-fill a large saucepan with water and bring it to the boil over high heat. Drop the dumplings into the saucepan. Do not allow the water to go off the boil.

Reduce the heat to moderate and cook the dumplings for 10 to 15 minutes or until they are puffed up and firm to the touch.

Meanwhile, make the mushroom sauce. In a large frying-pan, melt the butter o-er moderate heal. When the foam subsides, add the mushrooms and cook for 3 minutes, stirring constantly.

Sprinkle over the parsley and stir in the flour. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually stir in the cream. Add the salt and pepper and return the pan to the heat. Cook the sauce, stirring frequently, for 5 minutes or until it is thick and smooth. Remove the pan from the heat and keep warm.

Remove the large saucepan from the heat and, with a slotted spoon, transfer the dumplings to kitchen paper towels to drain. Place the dumplings in a warmed serving bowl and pour over the mushroom sauce. Serve immediately.

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