SC - latkes

[Mark.S Harris]

On Wed, 8 Dec 1999, Jeff Gedney wrote:

> 
> > I think at least some of them must have been.  The recipe from de Nola 
> > that calls for a grater is for a kind of cheese dumpling.  The dough is to 
> > be forced through the holes on the reverse side of grater, and allowed to 
> > fall into boiling water.  You can't really do that with a box grater.
> 
> Sort of like Spaetzle?

I am not that familiar with the composition of spaetzle, but yes, AFAIK
these dumplings are made in the same way.  I belive that there is also a
recipe or two in Granado that uses a grater in the same way.  One is for
fideos (noodles) which can be made in a spaetzle-like manner, or mixed to
a thicker consistency and rolled out and cut.  There's also -- I think
mortruelo (sp?), which is some kind of liver pate dumpling.  I'm posting
from work and don't have my sources at hand.

> Do you have a recipe? this may be precisely what I have been looking for...

The cheese dumpling recipe is one that I have translated, and can easily
post it tonight.
 
> brandu

Brighid

Robin Carroll-Mann
harper at idt dot net
.sigless at work



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