Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Egg yolks |
| 1 teaspoon | Salt |
| 2 tablespoons | Sugar |
| 1 teaspoon | Brandy |
| 1 tablespoon | Vinegar |
| 2½ cup | Flour |
| ½ cup | Sour cream |
THE ART OF HUNGARIAN COOKING
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