Busserlsupp’n

For the Busserlsupp’n, first prepare a fine choux pastry. To do this, bring the salted water to the boil and melt the butter in it, piece by piece. Then stir in the flour and stir the resulting lump over medium heat until the dough separates from the edge of the pot. Remove the dough from the heat, let the mass cool over and gradually stir in the eggs.

Then, with the help of a coffee spoon, which you dip in cold water every now and then, make small biscuits out of the dough and fry them in hot lard until they are golden brown. Serve the dumplings in the middle of preheated soup plates and pour the hot beef broth over them and sprinkle with finely chopped parsley.

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