Page:Meier - The Art of German Cooking and Baking.djvu/240



Ingredients and preparation are the same as given under Chapter 6, No. 7, Puff Paste Patties.

Ingredients and preparation are given in No. 14, Chapter 6.

Ingredients and preparation are given in No. 25, Chapter 6, Goose Liver Pie.

Ingredients and preparation are given under No. 37, Chapter 6, Pheasant Pie.

Ingredients and preparation are given under No. 39, Chapter 6.

Ingredients and preparation are given under No. 11, Chapter 7, Cold Game Pie.

Ingredients and preparation are given under No. 32, Chapter 7, Rabbit Pie.

Ingredients and preparation are given under No. 57, Chapter 8, Fish.


 * 4 eggs

Piece of butter size of walnut

2 cups of flour

Preparation: Beat the eggs and butter well, mix in the flour gradually, knead the dough 20 minutes, roll it out very thin, so it is almost transparent, then roll it up and cut in ¼ inch slices for cooking and baking and still finer for soup, then dry them thoroughly.