SC - Semmel?
Gerekr at aol.com
Gerekr at aol.com
Sat Feb 27 12:09:15 PST 1999
Hi to Valoise, or any other German 16thC specialist...
I have just spent several days reading and re-reading Sabina --
congratulations and thanks, Valoise.
My question is about an ingredient that is repeatedly mentioned,
"Semmel", which appears to be a sort of cracker that is used, crumbeled
or ground up, to thicken a large number of the dishes, among other uses.
Am I correct that there is not actually a -recipe- for Semmel in this
collection? There are a couple of recipes for roll-type things that are
described as "like Semmel", but... Do you have a recipe, or what do you
use to substitute?
Thanks,
Chimene
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