| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Very fine egg noodles |
| 1 |
lg |
Egg; beaten lightly |
| 3/4 |
ts |
Caraway seeds |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Unsalted butter |
INSTRUCTIONS
In a saucepan of boiling salted water boil the noodles until they are al
dente and drain them well. In a bowl toss the noodles with the egg and the
caraway seeds until they are coated well. In a small non-stick skillet heat
the oil and the butter until the foam subsides, add 1/2 cup of the noodle
mixture, and form it into a pancake 4 inches in diameter, tidying the edges
with a spatula. Cook the pancake over moderately high heat for 2 minutes,
or until the underside is golden, turn it, and cook it for 2 minutes more.
Slide the pancake onto a plate and keep it warm. Make pancakes with the
remaining noodle mixture in the same manner.
Serves 2.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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