Main Ingredients:

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Cooking Preparation of the Recipe:

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Stir 1/2 cup farina and 1/2 teaspoon salt into 1/4 cup butter that
has been creamed with 2 eggs. Set the mixture aside for 15 minutes.
Make a trial finger-shaped dumpling and lower it carefully into
simmering beef bouillon. If it falls apart, add 1 tablespoon farina
to the mixture; if it seems too solid, add 1 tablespoon milk. The
dumplings should swell and rise to the surface. Shape the rest of
the mixture into finger-shaped dumplings with slightly pointed ends.
Lower them into the simmering soup with a slotted spoon and simmer
them until they rise to the surface. From; GOURMET'S OLD VIENNA
COOKBOOK by Lillian Langseth- Christensen, Gourmet Books, Ltd., New
York. 1959 From the files of Karin Brewer Submitted By KARIN BREWER
On 12-31-94

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