Bayrische Griesklöse

Bavarian Semolina Dumplings

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This is made with the bread from 8 rolls, 2 of which are chopped and browned in a little butter. Put the rolls in a basin, and cover with 1 large cup of milk. Cover and let stand for 2 hours.

Melt in a saucepan a piece of butter the size of an egg, add 2 tablespoons of chopped parsley, 1 small shallot or onion. Mix well and add to the soaked rolls. Work in 3 or 4 eggs, season with salt, add 3 tablespoons of semolina. Shape into small balls and poach for 15 minutes.