Chicken and Danish Dumplings

As recorded by Eliza A. Thorup Fikstad, Daughter

Danish Dumplings:
1 cup hot water
¼ cup butter
4 eggs
1 cup flour

Cover one whole chicken with water.  Cook for 1 hour.  Debone meat.  Save broth.
Boil water and butter in a heavy frying pan.  Add flour and cook until the mixture leaves pan.  Remove mixture into a large bowl.  Add one egg at a time.  Beat very well.  Drop by the tablespoon into the hot chicken broth.  Cook covered on medium heat for 20 minutes.  Do not boil.  Dumplings will be puffy and light.   They will contract when lid is removed. Serve dumplings in salted broth.(2011 variation:  Add 1/8 tsp salt to water when making dumplings; Add frozen peas to soup and garnish with cilantro.)