| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
German |
German, Vegetables |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Potatoes, a generous lb |
| 1 |
|
Egg |
| 2 |
T |
To 3 tb cream |
|
|
A little flour |
| 1 |
ds |
Sugar |
|
|
Salt to taste |
|
|
Pepper to taste |
| 125 |
g |
Lard or butter, 1/2 cup plus |
|
|
1 Tbsp |
INSTRUCTIONS
Finely grate the freshly boiled, peeled potatoes while still hot. Add
the cream, egg, and flour and knead into a dough. Let the dough rest
for 1/2 hour. On a floured surface, roll out the dough to about a
finger's width. With a glass, cut out small circles. Cook in melted
fat until golden brown on both sides. Serve as main course along with
stewed fruit, or as side dish with roast pork. In Hungary, this
Swabian dish is known as 'Burgonyalangos'. 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, 8/92 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Everything else will fade”