Recipe - Csoroge-Hungarian Crispy Crullers

THE ART OF HUNGARIAN COOKING
6 Egg yolks
1 teaspoon Salt
2 tablespoon Sugar
1 teaspoon Brandy
1 tablespoon Vinegar
2 One half cup Flour
One half cup Sour cream

Add all or enough of flour to egg yolks and sour cream to make a soft
dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out
very thin. Cut into diamond shapes. Make a slit in center and pull one end
through slit. fry in deep fat until light brown. Drain on absorbent paper.
Sprinkle generously with powdered sugar.
From " The Art of Hungarian Cooking" from St. Emery's School Building
Fund Fairfield Ct. 1955 Formatted for MM7 by Marge Nemeth

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini