Kaesmus - rallenmus (cheese mush)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (heaping) flour |
| 1 | Egg | |
| 1 | dash | Salt |
| 100 | grams | Grated hard cheese ( 3 1/2 oz) |
| ½ | litre | Mixture of milk and water (1 pint) |
| 1 | Onion, finely sliced | |
| 2 | tablespoons | Clarified butter |
Directions
From grandmother's more thrifty times; rarely encountered today.
Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste.
((*'Riebele' is a grated pasta. K.B.)) Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92