• ½ lb. cooked veal or breast of chicken
  • 1 slice dry bread
  • Salt
  • ½ cup sweet cream


Chop meat fine and chop in mortar to a mass. Add moistened bread and salt. Mix well. Add cream by tablespoons. Continue to beat until the mass is light and fluffy. Drop in 2 inch lengths from side of spoon into boiling water. Cook until they float to top lift out carefully and serve with your choicest soups, or use as garnish with buttered crumbs.