Quenelles
of Matzomeal (crushed unleavened breads)
For 25 quenelles for the broth :
• 2 eggs
beaten with a fork, a good soup spoon of goose fat or margarine.
• Add a good pinch of ginger, salt, pepper, and nutmeg.
• Mix and add 4 soup spoons (60g) of Matzomeal or a little more if
necessary, till it is possible to roll the dough
• Pour the quenelles in a boiling broth for 20 minutes
Pudding
of unleavened breads (Matzekugel)
• Moisten
6 ½ Matzos
• Dice 150g of margarine
• Dice a large onion
• Add salt, pepper and mix these ingredients together
• Add 5 beaten egg yolks with a soup spoon of sugar
• At the end, add carefully the 5 whites of egg stiffly whisked
• Pour the mixture into a stewpan containing ½ cm of hot oil
and bake at 175° C in the middle of the oven for 75 minutes
• Turn the pudding over at half way through
• Can be eaten with prunes soaked in a little water and sugar and
cooked. Eat prunes warm
