1. Combine 300 g curd cheese, 25 g butter, 100 g flour and 1/4 teaspoon each of salt and sugar, then fold in 3 stiffly beaten egg whites.
2. Drop teaspoonsful of the mixture into simmering salted water, and when they rise to the surface, remove, drain and serve coated with a sauce of soured cream and chopped mixed herbs.
Fruit such as stoned cherries, segments of mandarins, or slices of peaches may be served to accompany them.