Recipe - Farsrulader (Stuffed Veal Roulades)

THE ART OF HUNGARIAN COOKING
3 cup Flour
One half teaspoon Salt
1 tablespoon Sugar
5 Egg yolks
One fourth cup Milk
1/8 pound Sweet butter, melted
2 Yeast cakes ( dissolved in
One fourth cup warm milk)

Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and
melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth
and dough falls off the spoon, this dough should be rather soft. Put dough
on lightly floured board. Roll to One half inch thickness. Cut with round cookie
cutter, that has been dipped in flour. Put in warm place to rise until
doubled in size. Fry in deep fat until light brown. Sprinkle with powdered
sugar.
from "The Art of Hungarian Cooking" put out by St. Emery's School
Building Fund Fairfield Ct 1955
Formatted by Marge NemethGNFK05B

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