|
Classic
Cook Books
< last page | next page >
page 265
When using remnants of ham, which are then served with spinach, soak the ham in
milk over night, then chop it very fine and mix with thick sour cream. Spread
this on wafers that have been baked, split them, turn in egg and grated bread
and fry in lard to a golden brown.
5. Cracknels. 4 fresh eggs, 1 heaping tablespoonful of cornstarch, 1 small
cupful of lukewarm milk mixed with a little water, a pinch of mace or grated
lemon peel, salt and some preserves.
The whites of the eggs are separated from the yolks and whipped to a stiff
froth, which is mixed with the dough just before baking. The heat must be
moderate and the pan very smooth. Melt a little butter in the pan, put the
frothed dough into this, a hot tin cover over it and bake the cracknels on one
side, turn the pan without shaking it, and let it stand until the dough is set
and browned on the under side. Then spread this with preserves, either apple or
currant compot, marmalade or jelly, fold, put on a dish and sprinkle with sugar
and cinnamon.
The cracknels can be spread on top with sugar and cinnamon and served with a
wine-, fruit- or rum sauce. A nice way is to serve a compot of currants, which
can also be spread over it; the sauce is then omitted.
A little baking powder mixed with the egg batter will help it to raise. For a
simple dish make two tarts instead of one. Sprinkle one with lemon juice, put
the other on top of this, and on this put a little fruit of any kind, or sugar.
6. Omelette, No. 1. 8 fresh eggs, 1 heaping tablespoonful of fine flour or
cornstarch, 1 large cupful of warm milk mixed with a little water, some mace and
salt; all of this is mixed well together as directed under No. 1. Put butter
into the pan and the batter into this, and with a spoon lift it up so as to let
the batter run evenly under the omelette. As soon as the omelette is set and no
longer adheres to the pan--it must remain soft and is not turned--sprinkle with
sugar and cinnamon, put on a plate and fold. They are very nice when served with
cranberries, also with Summer sausage, smoked meat and smoked
< last page | next page >
Classic
Cook Books
|
