by Amy Tiara MacWatt
(Isle of wight,UK )
go with any Fruit compote..or if you add a little spice to the Griess,
they are a wonderful addition (as a smaller version) to any clear Soup..
I remember having them quite often..as in my childhood/Youth we never had the amount of meat on the table that seems around now.
my basic recipe for GRIESS KLOESSE is :
250 g GRIESS,
ca 1/2 teaspoon of salt,
3 to 4 Eggs,
ca 2 table spoons of butter.
Bring Milk,salt slowly to a boil,add the butter,stir in the GRIESS, making sure,you can lift it off the base of the pot,then you let this cool down,before you slowly add in the eggs.Keep an eye on the consistency,if too soft,leave out 1 egg, if too tough, I`ve before added a bit more warmed up milk.
Then you bring to a boil a pot of salted Water,to create your Kloesse,you do that in using a cup of hot water/ TABLE SPOON, this is close to making a Quenelle...: Dip the spoon in the water hold the spoon with the bottom up, place the edge of the spoon into the mixture, with the near edge close to the surface but not touching, and drag the spoon toward you. The mixture you’re scraping should curl with the shape of the spoon. As you drag, twist your wrist up until the quenelle folds over itself into an egg shape.
After that you place Kloesschen in boiling water,when it looks ready to you,take out ,let dry before serving...with any fruit compote ...you can use same recipe to make smaller Kloesschen,to sit in a Soup, (clear..Rindfleisch/Bouillon..)with fresh chives.
A lovely addition to Griess Kloesschen is to add a couple of tablespoons of breadcums in some hot oil/butter in a pan,stir constantly to bind..lightly brown..and add your Kloesschen to the pan,swishing them around.
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