Semolina Dumplings

60 g butter
1 egg yoke
1 egg white
120 g semolina
1 tbsp.flour



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.