Sour Milk or Cream Quenelles

Name: Sour Milk or Cream Quenelles (Topfen Knödel)
Cuisine: Austria
Ingredients: 2 eggs; 1½ ozs of butter; 3 tablespoons of sugar, a pinch of salt, flour, butter, breadcrumbs; 3 tablespoons of sugar, a pinch of salt, flour, butter, breadcrumbs; 3 tablespoons of sugar, a pinch of salt, flour, butter, breadcrumbs; 3 tablespoons of sugar, a pinch of salt, flour, butter, breadcrumbs; 3 tablespoons of sugar, a pinch of salt, flour, butter, breadcrumbs; ½ lb of solid sour milk or cream; ½ lb of solid sour milk or cream

Topfen Knödel

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

½ lb of solid sour milk or cream
1½ ozs of butter
2

Europe
Austria
Dessert
Vegetarian

Method

Cream the butter, then add the yolks, beating and mixing thoroughly. Mix in the sour milk or cream and the sugar. Finally add the whites of eggs beaten to a stiff froth. Add sufficient flour for the mixture to be firm enough to roll into small balls. Poach them in boiling water for 5 minutes. Have ready a frying pan with melted butter and breadcrumbs, put the quenelles in this,