Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

60 g Butter (1/4 cup) A bit of milk
2 Eggs, separated Salt to taste
100 g Flour (3/4 cup plus 2 Tbsp) 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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