Recipe - June Meyers Auth Hungarian Kaiser Schmarren (Czaszar Morzsa

Have ready a cast iron
pot or a heavy pot
3 cup Flour
4 Whole eggs
1 teaspoon Salt
One half cup Sugar
Not quite One half quart of milk
One fourth cup Melted butter
3 tablespoon Heaping lard
Confection sugar

Kaiser's Schmarren tanslates loosely to "Emperor's Pain". It was a dish we
would have for supper on those days when we wanted a break from meat or
poultry dishes. It's name comes from the stories of how Franz Joseph, the
Emperor of AustriaHungary, would emit groans of pleasure when he ate this
pancake like dish. Oooooooo, Ummmmmmmm, Ahhhhhhh! At any rate, it is a very
good dish for a summer or winters eve. It is always served with a side dish
of fresh fruit or cooked fruit like plums, cherries or peaches, or a side
dish of Hungarian Cucumber Salad.

Regards, June Meyer.

In a bowl mix the flour, 4 eggs, salt, milk and melted butter. Mix with a
whisk until smooth. Melt the lard in the pot, get it very hot! Pour in all
the batter at once and cook it as a large pancake, over high heat. As it
cooks lift up the edges of the pancake to let the uncooked batter flow
underneath. When it is completely set, pull apart the pancake with the
spatula and turn pieces over to cook on the other side. The pancake pieces
should have some browned edges. This dish only takes a few minutes to make,
but you must stay with it if you do not want to have charred pieces. Pile
onto a serving dish, and sprinkle the top with powdered sugar. Serve with
cooked fruit on the side, or cucumber salad. Serves 4.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com

WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM