Beat egg slightly, add salt, and flour enough to make a stiff dough. Roll out thin, like noodle dough, and leave on board to dry.
Fold dough in three equal parts and cut into small circles with a floured thimble. Toss lightly with fingers to separate circles and fry in deep hot fat until brown, or place in a pan, plentifully greased, and bake in a very hot oven and cool and serve with soup.
Place in soup tureen or a few in each bouillon cup and pour the hot broth over them.
© 1903 All rights reserved. Published by Echo Point.