Post by JJ Judkins on Feb 3, 2011 11:44:52 GMT -6
Wiggle Glace
1 chicken hen
1 1/2 tsp salt
water to cover
1 cup bread crumbs
2 tbl brown butter
1 tbl minced parsley
For Noodles:
2 cups flour
2 eggs
1/2 tsp salt
2 tablespoons water; (2 to 3)
Cook chicken until tender. Remove meat from bones and cut it into small
pieces. Add to broth.
Moisten bread crumbs with brown butter. Make noodle dough by sifting flour
and salt together. Make a well in flour and add eggs and water. Mix
thoroughly.
Roll stiff dough out in oblong shape, moisten with chicken fat and roll as
for a jelly roll and cut in 1 to 1 1/2 inch pieces.
Bring chicken and broth to a boil and drop in pieces of dough. Add minced
parsley.
Cover and cook slowly for 20 minutes and serve. Serves 6-8.
Source: Mennonite Community Cookbook by Mary Emma Showalter
NOTES : An Old German Dish
1 chicken hen
1 1/2 tsp salt
water to cover
1 cup bread crumbs
2 tbl brown butter
1 tbl minced parsley
For Noodles:
2 cups flour
2 eggs
1/2 tsp salt
2 tablespoons water; (2 to 3)
Cook chicken until tender. Remove meat from bones and cut it into small
pieces. Add to broth.
Moisten bread crumbs with brown butter. Make noodle dough by sifting flour
and salt together. Make a well in flour and add eggs and water. Mix
thoroughly.
Roll stiff dough out in oblong shape, moisten with chicken fat and roll as
for a jelly roll and cut in 1 to 1 1/2 inch pieces.
Bring chicken and broth to a boil and drop in pieces of dough. Add minced
parsley.
Cover and cook slowly for 20 minutes and serve. Serves 6-8.
Source: Mennonite Community Cookbook by Mary Emma Showalter
NOTES : An Old German Dish