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Consommé with Semolina dumpling is a great starter for a sophisticated Austrian meal.
  • approx. 4 oz. coarse semolina, for the dumplings
  • 2 oz. butter, at room temperature
  • 1 egg, approx. 2 oz (if the egg is smaller, slightly reduce the quantities of butter and semolina)
  • salt
  • a pinch of nutmeg
  • some oil for the board
To finish
  • 30 oz.of strong, hot beef broth
  • freshly-chopped parsley or chives
How to make it:
  1. Beat butter in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg.
  2. Add in the egg, stirring vigorously. Sprinkle the semolina over the mix, and sir well until the surface is smooth. Cover with saran wrap and let it rest for 15 – 20 minutes.
  3. Use two tablespoons, dipped regularly into hot water, to press and shape dumplings. Place the dumplings on a lightly-oiled board or plate and again let it rest for a short while (this allows the dumplings to rise even more).
  4. Heat up a generous quantity of salted water in a large pot. Place the dumplings into the water and bring back to the boil before turning down the heat to let it simmer gently for 10 – 15 minutes (please make sure water will not boil!). Carefully turn the dumplings during while in the water.
  5. Remove the semolina dumplings carefully and arrange in the prepared and heated soup. Serve promptly, with a garnish of sprinkled parsley or chives.
Cooking time: 10 – 15 minutes

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