Saanen Style Brezeli
- 1 c Plus
- 2 tb Butter
- 1 c Cream
- 3/4 c Lard (the lard makes tender
- -dough)
- 5 Eggs
- 2 1/2 c Sugar
- 1 Grated lemon peel
- 1 pn Salt
- 1 1/4 c White wine
- 4 -(up to)
- 5 Spoons kirsch
- 5 3/4 c Flour
- 1 2/3 c Water; about
From: Dan Hirschi (DHIRSCHI) (COLLECTION)
Date: Fri, 7 Jan 1994 12:26:25 -0800 (PST)
Cream butter, cream, lard, eggs and sugar, add grated lemon peel, salt,
wine and Kirsch. Then add the sifted flour and finally the water. The thin
dough can be used immediately. Put 1/2 teaspoon dough on iron. 600 brezeli
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Fri, 7 Jan 1994 12:26:25 -0800 (PST)
Cream butter, cream, lard, eggs and sugar, add grated lemon peel, salt,
wine and Kirsch. Then add the sifted flour and finally the water. The thin
dough can be used immediately. Put 1/2 teaspoon dough on iron. 600 brezeli
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
