Guinea fowl broth with egg dumplings

Guinea fowl broth with egg dumplings

Ingredients

• 1 guinea fowl
• 1 medium onion
• 1 medium carrot
• 3 celery stalks
• 1 small bunch of dill
• 1 tsp a mixture of black and allspice peas
• salt
• For egg dumplings
• 2 guinea fowl eggs
• 2 yolks of guinea fowl eggs
• 4 tbsp. l. butter
• 6-8 Art. l. decoys
• 0.5 tsp baking powder
• salt

Directions

1. For broth, place the guinea fowl in a saucepan and cover completely with cold water. Bring to a boil over high heat, immediately reduce heat to low. Cook, skimming off the foam thoroughly and not bubbling until the foam stops forming, which will take about 20 minutes.
2. Meanwhile, cut the unpeeled onion and carrots in half lengthwise and bake in a dry frying pan until they are tanned. Add the onions, carrots, coarsely chopped celery stalks, peppercorns and salt to the guinea fowl saucepan. Simmer for 2 hours on low heat, not allowing the broth to boil. Then remove the guinea fowl and strain the broth through cheesecloth.
3. Remove all bones from the guinea fowl, cut the meat (along with the skin if desired) into small pieces that are convenient for eating.
4. Start making the dumpling dough immediately after the vegetables are added to the broth. Beat whole eggs with yolks and semolina, salt, add baking powder and melted butter. The dough should not be steep, but not too runny. Cover with plastic wrap and leave at room temperature (not warm) while the broth is boiling.
5. Chop the dill finely. Salt the strained broth and bring to a boil. With two wet teaspoons, quickly dip the small dumplings into the broth that is not boiling too vigorously. They are boiled for about 7 minutes. Serve the broth with dumplings sprinkled with dill; Separately place a bowl with pieces of guinea fowl so that everyone can add to their plate as much as they want.