Buttergläse

Buttergläse is a marvellous comfort, filling and warm. This is one of my Granny Elsie Knaus’, German family recipes, a beloved treat!

 1 ½ French Loaf
 ½ lb Butter
 ¼ cup Boiled Milk
 ½ tsp Ground Clove
 3 Eggs
Optional: Make Soup Broth ahead of Buttergläse
 1 Whole Chicken or Hen
 1 Burnt Onion
 Tea bag
 6 Whole Clove
 1 Large Bay Leaf
 Salt
 Water to cover chicken

1

Trim the crust from french loaf and brown crust in oven then crush or use a blender to make into crumbs and add 1 tsp salt. Meanwhile, tear or use a food processor to make fine crumbs of the remaining bread.
Melt and skim the 1/2Lb butter. Boil 1/4 cup milk take off heat and stir in browned crumbs, then add 1/2 tsp ground clove and melted butter. Stir in white bread crumbs to butter & milk mix. Mix well and add 3 beaten eggs. This should be a firm mixture.

2

Roll into walnut sized (about 1 1/2") balls. Test one or two in a pot of plain boiling water and cook for about 6-8 minuets. If they break apart, add another egg to the mixture. To cook, add to a pot of simmering chicken broth. They are done when they float to the top. (Optional: Then add noodles) cook 5 - 8 minutes more.

3

Serve buttergläse in broth with bowls of chicken, (optionally mix sour cream with chicken or see last step for chicken broth, below).

Cooking Chicken Broth
4

Cut onion into 3 circles and burn in a pan. Add to pot with 1 tsp salt, 1 large bay leaf and 5 - 7 whole cloves. Boil whole fowl in about 3 quarts or litres of water, enough to cover chicken. Cook to well done, then remove from pot and strain both into large bowl and rinse pot.

5

Return broth to pot and bring to a boil to cook dumplings and noodles.

6

Take meat off chicken. Sauté 1 chopped onion in butter. Add 1 cup sour cream then chicken and sauce together.

Ingredients

 1 ½ French Loaf
 ½ lb Butter
 ¼ cup Boiled Milk
 ½ tsp Ground Clove
 3 Eggs
Optional: Make Soup Broth ahead of Buttergläse
 1 Whole Chicken or Hen
 1 Burnt Onion
 Tea bag
 6 Whole Clove
 1 Large Bay Leaf
 Salt
 Water to cover chicken

Directions

1

Trim the crust from french loaf and brown crust in oven then crush or use a blender to make into crumbs and add 1 tsp salt. Meanwhile, tear or use a food processor to make fine crumbs of the remaining bread.
Melt and skim the 1/2Lb butter. Boil 1/4 cup milk take off heat and stir in browned crumbs, then add 1/2 tsp ground clove and melted butter. Stir in white bread crumbs to butter & milk mix. Mix well and add 3 beaten eggs. This should be a firm mixture.

2

Roll into walnut sized (about 1 1/2") balls. Test one or two in a pot of plain boiling water and cook for about 6-8 minuets. If they break apart, add another egg to the mixture. To cook, add to a pot of simmering chicken broth. They are done when they float to the top. (Optional: Then add noodles) cook 5 - 8 minutes more.

3

Serve buttergläse in broth with bowls of chicken, (optionally mix sour cream with chicken or see last step for chicken broth, below).

Cooking Chicken Broth
4

Cut onion into 3 circles and burn in a pan. Add to pot with 1 tsp salt, 1 large bay leaf and 5 - 7 whole cloves. Boil whole fowl in about 3 quarts or litres of water, enough to cover chicken. Cook to well done, then remove from pot and strain both into large bowl and rinse pot.

5

Return broth to pot and bring to a boil to cook dumplings and noodles.

6

Take meat off chicken. Sauté 1 chopped onion in butter. Add 1 cup sour cream then chicken and sauce together.

Buttergläse Dumplings

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