BUTTER BALLS-MARIE HARTWIG RECIPE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 cups white bread crumbs
3 cups brown bread crumbs (Cut crusts from bread to use)
1 and 1/2 cups cream
1 cup butter
8 eggs
1 tsp Alspice
Salt about 1 tsp
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Directions: |
Directions:Bread should be 3 or 4 days old. Blend in blender to fine crumbs. Brown crusts in 250 degree oven and then let sit about 3 hours. Blend these in blender until fine. Melt butter until it boils. Put this over the white crumbs. Boil cream and pour over brown crumbs. Stir and cover for 10 minutes. Beat eggs just enough to blend. Mix brown crumbs into white crumbs and then add eggs. Mix well and add seasonings and mix some more. Boil a little water and drop one ball in to see if it stays together. If it doesn't, add another egg. It should be fine. Roll in walnut size balls. They can be frozen at this point. Put on baking sheets and freeze until firm, then put in plastic bags.
You need to cook chicken in water seasoned with bay leaves, salt and pepper. Be sure to skim surface while cooking. When the chicken is done, remove from pan. Strain broth through a fine sieve back into pot. Bring to gentle boil and add butter balls. Simmer until balls float to surface and are done. Add thin noodles to pot and boil with the butterballs. |
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Number Of
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Number Of
Servings:16 |
Personal
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Personal
Notes: This is an old German recipe that has been handed own for generations. Should be used with homemade noodles. I didn't make them that much, but everyone else liked them!
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