Categories: Soups/stews, Pasta, German 
      Yield: 4 servings 
  
    100 g  Plain breadcrumbs (approx. 3             A bit of salt 
           -1/2 oz)                            1 tb (level) ground nutmeg 
      2    Eggs                                     Meat broth 
     50 g  Butter (3 1/2 Tbsp)             
  
  Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and 
  nutmeg.  Stir well.  Slowly add the required amount of warm (but not hot) 
  broth, and keep stirring until the mixture comes to a boil. 
   
  Adjust seasoning and serve immediately. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92