| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 300 | g | Puff pastry |
| 100 | g | Bacon |
| 1 | Onion | |
| 1 | tb | Butter |
| 750 | g | Potatoes (boiled 24 hours ago) |
| 3 | Egg yolks | |
| 1/8 | l | Sweet cream |
| Some chive | ||
| Some more parsley | ||
| Salt | ||
| Pepper | ||
| Marjoram | ||
| Caraway |
INSTRUCTIONS
Preparation: Cut bacon and onion into tiny cubes. Fry bacon, add onion. Let bacon and onion cool down. Peel potatoes and rasp them. Mix 2 yolks with cream. Add potatoes, chive, parsley, bacon/onion, spices and herbs and mix very well. Roll out puff pastry, cover with potato mass and roll up. Brush pastry boundaries with yolk, place strudel on baking sheet covered with baking paper (?). Brush strudel with yolk. Pierce a few small holes into strudel. Bake 10 minutes at 200@C and 10 more minutes at 175@C. Cut to slices. You'll have to convert the continental units to US units yourself :) Posted to EAT-L Digest 08 Sep 96 From: Boris Horner <horner@MRTHP5.MACH.UNI-KARLSRUHE.DE> Date: Mon, 9 Sep 1996 11:11:34 METDST
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