My father used to make what he called 'French Dumplings". Basically it was
a dough (made from scratch) rolled thinly and cut into about 3 to 4 inch
squares, They were then tansferred to boiling rich stock from chicken that
had been stewed (chicken removed before adding dumplings). The
dumplings/noodles had been heavily floured when rolling out and that
thickened the boiling stock.

When done, the dumplings, gravy and chicken were served over mashed
potatoes. I never had the 'drop' type dumplings until I made them myself -
well after college.

JonquilJan

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