Mix eggs with cream. Add to the flour and salt, stirring and kneading on
the floured board until smooth. Roll out as for noodles. Cut into diamond
shapes, 2x2 inch. Make two 1 inch slits in the middle of each piece and fry
in deep fat on both sides. Remove to unglazed paper and sprinkle with
powdered sugar.
Recipe by: St. Ludmila Catholic Church Cookbook - Mrs. Zula Oujiri
Posted to recipelu-digest Volume 01 Number 546 by Sharon Raghavachary
<schary@earthlink.net> on Jan 17, 1998
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
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