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CHRIMSEL, No 1

(Passover Dishes) - (The International Jewish Cook Book)







Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling
soup stock or wine. When mixed add one tablespoon of chopped almonds,
one teaspoon of sugar, a pinch of salt and the yolks of four eggs well
beaten; then add the stiffly-beaten whites of the four eggs and fry by
tablespoonsfuls in boiling hot butter or goose grease. Sprinkle with
powdered sugar and serve with wine sauce.











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