| 释义 |
‖ nockerl|ˈnɒkərl|
Pl. nockerln.
[Austrian G., little dumpling.]
A small, light dumpling, made with a batter including eggs, and usually fried; Salzburger nockerl, a sweet version of this dumpling, using extra eggs which make the mixture puff up when it is cooked.
1855E. Acton Mod. Cookery (rev. ed.) xxxii. 620 (heading) A Viennese soufflé-pudding, called Salzburger Nockerl. 1954G. Beer Austrian Cooking 89 A Nockerl is tiny to medium-sized, oval in shape and not really a dumpling at all. The only reason why I continuously refer to them as such is for want of a better name. Ibid. 90 The Nockerln must not brown. Ibid. 106 Salzburger Nockerl... Remove Nockerln carefully with a palette knife... Dust liberally with icing sugar... The centre should be light and creamy, the outside golden brown and puffed. 1958J. Grossinger Art Jewish Cooking (1960) 31 Soup Nockerl... Beat the eggs, water and salt together. Mix in the flour and baking powder. Drop by the teaspoon into boiling salted water. Cook until they rise to the surface. |