Flour Dumplings - Melboller

For soup that serves 6 Melt butter in a saucepan with flour. When well mixed stir the butter with the water until it leaves teh sides of the saucepan. Let it cool, then add teh yolks of the eggs, a little salt and cardamom and lastly the whites beaten to a stiff froth. Form into tiny balls, put into boiling salted water adn steam very slowly for a few minutes. They are then removed with a slicer and laid in the tureen. May be served in meat soups as well as in fruit soups.