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Crayfish Dumplings

4 servings

Ingredients

• 2 tbsp Crayfish butter
• 2 pcs Eggs
• 1 cup Crayfish meat
• 1 cup White bread
• Mace (a little)
• Salt (a little)

Instructions

1. In a bowl, beat 2-3 tablespoons of crayfish butter until soft, then add the egg yolks, finely chopped crayfish meat, an equal amount of soaked white bread, mace, and salt, mixing everything well.
2. Finally, gently fold in the egg whites, beaten to a foam, form small round dumplings, and cook in soup for 5 minutes.
3. The crayfish meat for the dumplings is taken from the claws; the crayfish tails are added to the soup when serving.

Modernized from a treasured 19th-century German cookbook.