| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Pasta, Soups/stews, German |
4 |
Servings |
INGREDIENTS
| 60 |
g |
Butter (1/4 cup) |
| 2 |
|
Eggs, separated |
| 100 |
g |
Flour (3/4 cup plus 2 Tbsp) |
|
|
A bit of milk |
|
|
Salt to taste |
|
|
A bit of baking powder |
INSTRUCTIONS
From the Ries area.
Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking
powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold
into batter. Line a jellyroll sheet with baking parchment, and cover with
1/3 inch layer of the dough. Bake at medium heat. After the pastry has
cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to
soup just before serving.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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