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Biskuitstreifle

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      Title: BISKUITSTREIFLE
 Categories: Pasta, Soups/stews, German
      Yield: 4 Servings
 
     60 g  Butter (1/4 cup)
      2    Eggs, separated
    100 g  Flour (3/4 cup plus 2 Tbsp)
           A bit of milk
           Salt to taste
           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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