Farina Dumplings Cockaigne
15m prep 7m cook 22m ready
6 servings A favorite of Marion Becker’s. Farina is often sold under the name “cream of wheat.” Though usually cooked and served in soup, these dumplings may be simmered in stock, broth, or water, then served with gravy. Or they may be drained after cooking, placed in a greased baking dish, and covered with Tomato Sauce. Sprinkle the top with ¼ cup grated Parmesan, dot it with 1 tablespoon butter, and bake in a 350°F oven for about 15 minutes.
Let's Cook
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Step 1.
Bring to a boil in a medium saucepan: 2 cups milk
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Step 2.
Add, stir, and simmer until thick, about 5 minutes: ½ cup farina; 1 tablespoon butter; ½ teaspoon salt; ⅛ teaspoon sweet paprika; (⅛ teaspoon grated or ground nutmeg)
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Step 3.
Remove from the heat and beat in vigorously one at a time: 2 large eggs, at room temperature
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Step 4.
The heat of the mixture will thicken and cook the eggs. Moisten your hands with cool water. Shape the dough a generous teaspoon at a time into small balls and drop into a simmering stock, broth, or stew. Cook, covered, about 2 minutes. Depending on the size of your pot, you may need to cook them in batches. Serve at once.
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