Ingredients
4 whole eggs, slightly beaten
1/4 tsp. salt
2 tsp. sugar
flour (enough to roll)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Anodized aluminum — straight sides, sharp edges, even baking
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Anodized aluminum — straight sides, sharp edges, even baking
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a bowl, mix together eggs, sugar and salt. Add flour to make a stiff dough. Roll out onto floured board until quite thin. Cut in diamond shapes, one line at a time, and fry in hot lard, turning when slightly browned. Remove and sprinkle with sugar. Store when cool in a tight container in a cool, dry place.