Kaesmus - Rallenmus (Cheese Mush)
- 4 tb (heaping) flour
- 1 Egg
- 1 ds Salt
- 100 g Grated hard cheese ( 3 1/2
- -oz)
- 1/2 l Mixture of milk and water (1
- -pint)
- 1 Onion, finely sliced
- 2 tb Clarified butter
From grandmother's more thrifty times; rarely encountered today.
Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet
or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the
grated cheese. In a separate skillet, brown the onion in the clarified
butter, and then pour the contents of the skillet over the cheese mixture.
Pepper to taste.
((*'Riebele' is a grated pasta. K.B.))
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet
or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the
grated cheese. In a separate skillet, brown the onion in the clarified
butter, and then pour the contents of the skillet over the cheese mixture.
Pepper to taste.
((*'Riebele' is a grated pasta. K.B.))
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
