Instructions: Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites. Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot bouillon or consomme. 1 1/2 doz.

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