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4
Easy
By Susan Campbell and Caroline Conran
Published 1971
Soften the butter and cream with the egg. Add the flour (both kinds), salt, parsley and lemon peel.
Add a little more plain flour if the mixture is too wet. Make little balls the size of a pea with the mixture. Drop these one by one into the simmering broth, cover and simmer ten minutes. The dumplings will swell nicely and be light as a feather.