Salmon Dumplings and Currant Sauce
from Fabulous Feasts by Madeleine Pelner Cosman

	Floteres -- Salmon and Currant Dumplings
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon crushed fennel seed
1/8 teaspoon thyme
2/3 cup milk
2 eggs, beaten
1/2 cup cooked salmon, finely flaked
1/2 cup currants
4 quarts boiling water
1 tablespoon salt

1. Mix thoroughly the flour, baking powder, cinnamon, salt, fennel and thyme.
   Stir in 1/2 cup milk, making a smooth batter.
2. Beat the eggs to a lemon hue.  Add eggs to batter.
3. Stir in salmon and currants.  Add more milk if the mixture is too dry.
4. With fingers lightly wet in warm water, form small balls of less than a
   teaspoon volume.  Drop these into briskly boiling salted water in a wide,
   deep soup pot.  Reduce heat to a slow boil.  Cover.
5. In about 7 minutes the "floaters" will rise to the top of the water.  Remove
   with a skimmer and serve warm.  These dumplings or "knaidlach" are splendid
   in clear soups, wine broths or plain.

	Corans Sauce -- Wined Currant Sauce for Meat

2 cups currants
2 cups red wine
1 tablespoon sugar
1/8 teaspoon ground cloves
2/3 cup beef broth

1. Soak the currants in wine for 3 hours.
2. Combine all other ingredients with the wined currants in a porcelain pot
   and simmer for 10 minutes.  Continue slow simmering to reduce sauce, if you
   prefer a thicker consistancy.
3. Serve warm over lean meat or fowl.

NOTES FROM DAGONELL: I use stainless steel cookware, not porcelain.  There was
no need to cover the boiling water pot.  I dropped them in as I made them and
the first ones were floating to the surface before I had a dozen in the pot.
Just keep dropping in new ones and skimming out cooked ones until they're all
done.  I made a double batch for the Feast of Fools event.

For the wine sauce, I used an entire cup of home-made beef broth.  The dumplings
and wine sauce were made Friday night, kept separate, refrigerated overnight,
and then combined in the slow cooker Saturday morning to re-heat them.