Soup Garnishes, 4 Recipes

Egg custard: Mix eggs, cow’s milk and spices and pour through a sieve into a buttered gratin dish. Place this mold in a water bath and let the quantity set in the oven at 150° Celsius in about 40 min. The tap water must not come to a boil, alternatively the egg custard will get bubbles. Remove the egg mixture from the mold and cut it into small cubes. You can pour the egg mixture in the same way into a coated pan and let it set at low heat for about 150 minutes with the lid closed and the slide of the lid open. Thereupon cool and preferably turn out with a cling film. Add enough chives to bouillion the egg custard.

Semolina dumplings: Stir the butter until creamy, then add semolina, egg, egg yolk, nutmeg and salt and fold until smooth . Make small dumplings on the spot with a coffee spoon. Put the dumplings on oiled plates and put them in the icebox for 20 minutes.

Then stew in boiling hot salted water for about 10 min. Drain the dumplings properly and put them in meat broth.

Kaiserschöberl: Stir the butter in a narrow vessel until creamy, season with salt and nutmeg, gradually add the egg yolks and whipping cream (if the quantity curdles – the whipping cream is too cold or the eggs are too cold – place the vessel in warm tap water and continue stirring until it is bound), sift in the flour and add to the mixture. Whip the egg whites until stiff

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