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NOODLES AND MUSHROOMS

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Make broad noodles, boil and serve with melted butter spread over the
noodles and this sauce:
Brown a tablespoon of butter in the skillet, add one-half tablespoon of
flour, then liquor of mushrooms, pinch of salt and pepper. When smooth,
add mushrooms. Let boil and serve in a separate dish. When serving, a
spoon of mushrooms is to be put over each portion of noodles.
GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY)
Make just as you would a noodle dough, only stiffer, by adding and
working in as much flour as possible and then grate on a coarse grater.
Spread on a large platter to dry; boil one cup of egg barley in salt
water or milk, which must boil before you put in the egg barley until
thick. Serve with melted butter poured over them. (A simpler and much
quicker way is to sift a cup or more of flour on a board; break in two
eggs, and work the dough by rubbing it through your hands until it is as
fine as barley grains.)











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