2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon chervil
1/3 cup cheddar cheese, grated
1 egg, beaten
3 tablespoons butter, melted
2/3 cup milk
Stir flour, salt, baking powder and chervil together. Stir in
cheese. Mix egg, butter and milk together and stir into flour
mixture to make a moist, stiff batter. Using 2 teaspoons, drop
dumplings over bubbling stew. Cover and cook for 15 minutes, keeping
stew at a slow boil. Cook, uncovered, for 5 minutes longer.
These fluffy dumplings with crusty tops are excellent with chicken
stew and may be adapted for beef stew by substituting rosemary and
thyme for chervil and omitting the cheese .