Mix the eggs and milk together, add the remaining ingredients, let stand for 10 min. and knead by hand into dumpling dough and form dumplings. Stand for half an hour and slide into sufficiently boiling salted water and then boil / pull at only low heat until the dumplings rise after about 15 min. Pour in the baking dish with hot butter from the frying pan in which onion cubes were roasted.
She liked to eat liver with it, which she baked coarsely diced in a little bit of fat together with garlic and marjoram until brown and cooked further in a beef broth.
08/1960 according to the handwritten recipe of the widow Kati Fendt, owner of the “Seppelhäusel” in Markt Schellenberg between Salzburg and Berchtesgaden.
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