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Brotknödel

submitted by: Lise (Moyes) Christiansen
source: I think I got it from Austria Today
but I can't find the reference.

  • 10 slices Vienna bread,
    2 days old
  • 1/4 pound butter or margarine
  • 1 small onion, minced
  • 3 TBLS minced parsley
  • 2 eggs
  • 1 1/2 cups water
  • 1/2 tsp basil
  • 1 tsp salt
  • 2 tsps baking powder
  • 2 1/2 cups flour

Without removing crusts, cut bread into very small cubes. Melt butter in large skillet. Add onions and saute for a few minutes. Add bread, and saute until well-toasted and crisp. Empty into a large bowl. Add parsley and toss.

In a seperate bowl, beat eggs, water, basil, and salt together. Sift baking powder and flour; add to egg and beat well. Add bread and mix. Cover with plastic wrap and refridgerate 2-3 hours.

Roll with floured hands into golf-ball size balls. Place gently into simmering, salted water. Simmer 10-12 minutes. Serve with any chicken or meat dish, with gravy, or with stews. May also be served in clear beef or chicken broth. If desired, after draining, simmer a few minutes in gravy or stew.

Hints: I usually use French bread.



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Lise (Moyes) Christiansen
avmission@gmail.com