- 1 ¾ tbls. Butter
- ½ cup flour (generous)
- ½ cup water
- ½ cup water
- 3 small eggs (or 2 large ones)
- dash salt
Heat butter with water in saucepan. When butter is melted, add flour and salt all at once; stir vigorously until mixture no longer sticks to spoon and pan. Remove from stove. Cool slightly. Add eggs, one at a time, beating until each is well blended. Cool 1 hour. Squeeze horse-shaped outlines on greased cookie sheet. Bake in 375° oven 25-30 minutes until well baked.
Keep in warm spot at first and cool slowly.
Pound small turkey or veal cutlets, add salt and pepper; dip in flour and beaten egg; fry in hot oil until golden brown. Boil broad noodles (fettucine) in salted water “al dente”.
Make a nest out of the noodles, pour some of the cheese sauce (see below) over it, put Schnitzel on top and garnish with julienne strips of ham.
- 2 tbls. butter
- salt to taste
- 2 tbls. flour
- 1 ½ cups milk, boiling
Melt butter. Blend in flour. Add boiling milk. Stir, until well blended, to boiling point. Add parmesan or gorgonzola.
- studel dough (Fillo)
- ½ cup sugar
- 2/3 cup bread crumbs
- 2 tbls. raisins
- ½ cup butter
- ¼ cup butter, melted
- 3 ½ lbs. apples, sliced
- 2 tbls. sugar
Use 4-5 separate sheets of ready-made Fillo dough, (keep moist) and put melted butter and a little sugar between layers.
Stretch out strudel leaves on floured tablecloth. Cover 2/3 of dough with bread crumbs fried in butter, apples, sugar, and raisins. Brush 1/3 with butter. Roll strudel like jelly roll, starting from part covered with filling. Twist into roasting pan; brush with melted butter. Bake in 325° oven 30-45 minutes. While still warm, sprinkle with sugar.
Note: If desired, add ½ cup almonds to filling.