3 eggs
1 cup fine breadcrumbs
2 tablespoons softened butter or fortified margarine
1 teaspoon salt

3 cups broth

1 egg yolk
2 tablespoons flour


Beat eggs into breadcrumbs, beating well after each addition. Add softened butter, salt, and mix well. Drop by spoonfuls into 3 cups boiling broth. Cook for 6 minutes. Have ready 1 egg yolk, mixed with 2 tablespoons flour, and a little water. Add this to the broth, stirring in gradually.  Surround meat with dumplings. Garnish with carrots and parsley. Serve.

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