SC - RE: Ruzzige Cake
Hupman, Laurie
LHupman at kenyon.com
Thu Oct 5 14:35:04 PDT 2000
I did make this for a feast last May. It took several tries before I
finally came up with a recipe I was happy with; naturally it's at home and
I'm not. I'll gladly post it tomorrow if anybody is still interested.
The result was somewhat pizza-like: a flat bread crust topped with the egg,
cheese and herb filling. I seem to recall that I ended up using a
flour-oil-water mix to get the crust because I was becoming increasingly
frustrated with the flour and egg mess. I also omitted the flowers, since I
couldn't get them to survive the baking process.
Rose
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Date: Thu, 05 Oct 2000 20:15:01 GMT
From: "Olwen the Odd" <olwentheodd at hotmail.com>
Subject: Re: SC - dayboard (Ruzzige cake; Buch von guter Speise #52)
have you MADE this? It sounds interesting enough to give it a try. I can
imagine several ways the final product would look (having no measures) and
the type of cheese used would do a lot of flavor and texture changing as
well as the bread used (leven/unleven/fresh/dry). As for me, I imagine the
"leaf of egg" is something akin to crepe.
Perhaps this weekend I may give this a couple of tries using different
ingredients. If I end up with anything good, I'll post to the list.
Olwen
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