Matzah Kugel
Soak three matzah, heat two tablespoons of fat in a spider, press all
the water out of the matzah with your hands and dry them in the spider
of heated fat; add about one-quarter pound of matzah meal; stir the
matzah and matzah meal well with a large spoon; add by degrees the
yolks of five eggs and two ounces of pounded almonds, and the grated
peel of one-half lemon.
Add also one large sour apple, grated, a pinch
of salt, and last the stiffly-beaten whites of the eggs.
Line a
kugeltopf well with fat, and pour about a quarter pound of hot fat over
the kugel.
Bake immediately; serve with wine sauce.
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