Chicken broth with dumplings

Name: Chicken broth with dumplings
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 l Milk; 7-10 Tbsp Salt; 25 g Butter or margarine; 125 g Flour; 7-10 Tbsp grated nutmeg; 2 Eggs (size M); 1 glass (400 ml) Poultry stock; 2 TABLESPOONS Sherry; 1/2 bunch Chervil; 1/2 bunch Chives

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/4 l Milk
7-10 Tbsp Salt
25 g Butter or margarine
125 g Flour
7-10 Tbsp grated nutmeg
2 Eggs (size M)
1 glass (400 ml) Poultry stock
2 TABLESPOONS Sherry
1/2 bunch Chervil
1/2 bunch Chives

Directions

1
Bring milk, salt and fat to the boil. Add the flour and nutmeg and knead until the dough comes off the bottom of the pot as a lump. Remove the pot from the heat. Stir in eggs bit by bit. Heat the chicken stock and sherry.
2
Dip two teaspoons into cold water and cut out small dumplings from the dough. Leave to stand in the hot stock for ten minutes. Wash the herbs, dab dry and chop. Add to the stock. Spread the broth over four soup cups, add small party rolls