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Preheat butter, beat with egg yokes until frothy, add
salt and season with a pinch of nutmeg. Beat egg whites until stiff,
stir semolina and flour into the dough, leave to rest in the
refrigerator for a half hour. Shape dumplings out of the dough with 2
tablespoons and let them cook in simmering salt water for 8-10 minutes. |
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