Chicken Broth with Butter Dumplings

• 2 pints very good chicken broth
• 1½ oz butter
• 1 small

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.