| Next >>

Title: Biskuitstreifle
Yield: 4 Servings
Categories: Pasta, Soups, German


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