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Ausgezogenes Mehlmus

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      Title: AUSGEZOGENES MEHLMUS
 Categories: German
      Yield: 4 Servings
 
     80 g  Flour (3/4 cup)
      1 l  Milk (approx. 1 qt)
    120 g  Sugar (1/2 cup plus 1/2
           -Tbsp)
      8    Egg yolks, whisked to a
           -froth
      8    Egg whites, beaten to stiff
           -peaks
           Grated peel of 3 lemons
      1 pn Salt
     50 g  Butter (3 1/2 Tbsp)
 
  From Central Swabia.
  
  From grandmother's more thrifty times; rarely encountered today.
  
  Combine the flour and a little milk, and stir until smooth. Gradually
  add the remainder of the milk, the sugar and salt. Bring to a boil.
  Remove the pot from the heat, add the grated lemon peel. Carefully
  fold in the egg yolk froth and beaten egg whites.  Pour the mixture
  into a buttered casserole dish and bake at medium heat for 20 minutes.
  
  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, 8/92
 
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