| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Apples |
| 3 |
lb |
Potatoes |
| 6 |
oz |
Onions |
| 18 |
oz |
Blood Sausage |
| 1/2 |
c |
Milk |
| 1 |
|
Eggyolk |
| 1 |
tb |
Oil |
| 1 |
oz |
Sugar |
|
|
Salt, Nutmeg |
INSTRUCTIONS
1.Peel and core apples, cut into quarters;add the
sugar and simmer, without water, slowly until the
apples are soft. 2.Wash, peel potatoes, cook until
they are done. 3.Add salt, nutmeg, eggyolk and butter
and mix to a puree. 4.Cut the sausage into slices and
fry on both sides. 5.Grease a souffle pan and add the
apples, potatoe puree and the sausage slices and cover
with the peeled and sliced onion. Heat in 200 C oven
for about 20 minutes. Translated by Brigitte Sealing
Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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