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Biskuitstreifle - Culture, Family, Travel, Consumer Reviews - Posted: 27th May, 2008 - 4:21pm
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Archived Recipe: PastaPost Date: 27th May, 2008 - 4:21pm / Post ID: #
Biskuitstreifle
Recipe name:
Biskuitstreifle 
Recipe category:
Pasta
What are your thoughts about this delightful dish? 
Recipe details:
60 g Butter (1/4 cup) 2 Eggs, separated 100 g Flour (3/4 cup plus 2 Tbsp) A bit of milk Salt to taste A bit of baking powder From the Ries area. Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving. 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, 9/92 |
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TOPIC: Biskuitstreifle