Valcan
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DumplingsDumplings
1 tablespoon soft butter
1 Egg plus
1 additional egg yolk
1⁄2 cup heavy cream
1 pinch nutmeg
4 cup chicken stock used for soup broth
Spray top of double boiler with butter. Place eggs, cream, salt and nutmeg in small bowl and beat together with fork. Pour egg mixture into top of double boiler. Cook over hot ( but not boiling) water for 45 mins. or until firm and set. Turn out onto waxed paper to cool. In the meantime, heat chicken stock in separate pot. When 'dumpling' has cooled, slice into cubes. Add cubes of dumpling to clear, hot, chicken stock. Serve piping hot into individual soup bowls.
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