Schpeischlitz

Ingredients

• three-quarters of a pint of milk
• a quarter of a pound of butter
• a tea-spoonful of sugar
• a little pepper
• a little salt
• six ounces of maize flour
• three fresh eggs

Method

1. 1

   In a saucepan, combine milk, butter, sugar, pepper, and salt.

2. 2

   When boiling, stir in maize flour until it forms a smooth mass.

3. 3

   Remove from heat and gradually work in parsley and eggs.

4. 4

   Shape into quenelles and poach in boiling salted milk for ten minutes.

5. 5

   Drain, cover with fried crumbs, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1739. The excerpt below is the record exactly as published.

Schpeischlitz, German. — This dish may he made either sweet or savoury. If pre- ferred sweet, the pepper and parsley in the following recipe may be omitted. Put three- quarters of a pint of milk into a saucepan with a quarter of a pound of butter, a tea-spoonful of sugar, and a Little pepper and salt. When the milk lises in the pan, stir quickly into it six ounces of maize flour, and continue stirring over the fire until it foi-ms a smooth com- pact mass, and leaves the sides of the saucepan with the spoon. Remove it from the fire, and work gradually into it a table-spoonful of chopped parsley, and three fresh eggs

Cook this with the app: pantry check, scaling, and the assistant.