Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sl Slightly stale white bread
5 sl Thick cut bacon
1/3 c Light cream
1/2 c Flour
1/2 ts Baking powder
1/4 ts (heaping) caraway seeds
1/4 ts Dried thyme
1/4 ts Freshly ground black pepper
1/2 ts Salt (or to taste)
Yolk of one large egg
1 tb Unsalted butter
1/2 c Sliced white onions
1/2 lb Rinsed and drained
-sauerkraut
1 tb Chopped fresh parsley
1. Trim the bread slices and cut them into 1/2 inch
cubes.
2. Cut the bacon slices into 1/3 inch squares. Saute
them over moderate heat in a large skillet for about 5
minutes. Stir frequently. Transfer them to paper
towels with a slotted spoon, and pat dry.
3. Pour water to a depth of 3 inches into a wide
bottomed pot and bring it to a simmer (in preparation
for step 8).
4. Brown the bread cubes in the hot bacon fat for 3
to 5 minutes. Transfer them to a large bowl.
5. Add the cream to the bowl. Gently toss the bread
until it absorbs all the cream. Add to this mixture
the bacon, flour, baking powder, caraway seeds, thyme,
pepper, and 1/4 teaspoon of the salt. Beat the egg
yolk and add it to the bowl. Gently blend all the
ingredients.
6. Shape the mixture into 1 1/4 inch spheres with
your hands. (If your mixture is too dry, moisten it
with a little more cream.) Place the dumplings on a
plate as you make them, arranging them in one layer so
they do not touch each other.
7. Melt the butter to moderate heat in a clean large
skillet. Add the onions and saute for 2 minutes. Add
the sauerkraut and the remaining salt and blend the
mixture. Cover, and cook for 12 minutes.
8. Cook the dumplings in the simmering water for
about 10 minutes (start this step as soon as you cover
the onion-sauerkraut pan.) You need not turn the
dumplings as they will do that by themselves.
9. Transfer the cooked 'speckknoedel' to a warm bowl
and cover them with the onion-sauerkraut mixture.
Garnish with parsley and serve immediately.
Serves 3 to 4.
(Note: The ingredient listing does not show any
butter, but the instructions do. One Tbsp would do
adequately, I would think. (And back home, we would
dust the onions with flour near the end of the
roasting period, and add a little stock, to have the
sauerkraut in a thin sort of gravy. Karin.)
From: GREAT PEASANT DISHES OF THE WORLD by Howard
Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston.
1983 Posted by: Karin Brewer, Cooking Echo, 7/92
