Biskuitstreifle

Title:
Biskuitstreifle

Yield:
4 Servings

Categories:
Pasta,
Soups,
German




Ingredients:





    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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini