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From Dorothy McNett's recipes at www.dorothymcnett.com
1 pound day-old French bread, or 12 semmels (rolls)
Cut bread into very fine slices, about 1/16 inch thick. Heat, but do not boil, the milk. Pour over the bread and let it stand for about 20 minutes. In meantime, finely chop onion and fry the onions and parsley together in the oil a few minutes, do not brown. Add this, plus the eggs and salt to the bread. Knead together to a uniformly consistent dough, using a bit of flour if necessary. Fill a large pot 3/4 full of water and bring to a boil. With wet hands, form 6 - 8 knodels. Drop into boiling water and cook on medium heat for about 10 minutes. Drain and serve.
Recipe created 2010-05-30.