Preparation

stir the egg with milk, water, salt and butternut. add the flour and the gasifier.
form the dough into a sausage haystack, adding flour or water if necessary. (The dough may be sticky but not too soft.)
heat the haystack in hot but not boiling water and let it poach until the inside is tight.
cut the meatball into 2cm slices and serve hot.

Ingredients

  • 180g flour
  • 1 egg
  • 4cl milk
  • 2cl water
  • 1 tablespoon of raising agent
  • butternut, salt