2oz Self Raising Flour
Salt
1/2 oz. Butter
1 Egg
1 tbsp Fresh Tarragon, chopped
Sift the flour into a bowl with the salt. Cut in
the butter in small pieces. Beat the egg with the
chopped tarragon and stir in. Beat until smooth.
Drop small teaspoonfuls of the mixture into a broad
pan of boiling salted water or broth. Cover and
boil gently for 10 minutes, turning halfway through.
Remove with a slotted spoon and serve immediately.
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