Categories: Pasta, Soups/stews, German 
      Yield: 4 servings 
  
     60 g  Butter (1/4 cup)                         A bit of milk 
      2    Eggs, separated                          Salt to taste 
    100 g  Flour (3/4 cup plus 2 Tbsp)              A bit of baking powder 
  
  From the Ries area. 
   
  Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking 
  powder.  Meanwhile, beat the 2 egg whites into stiff peaks.  Carefully fold 
  into batter.  Line a jellyroll sheet with baking parchment, and cover with 
  1/3 inch layer of the dough. Bake at medium heat.  After the pastry has 
  cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big.  Add to 
  soup just before serving. 
   
  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, 9/92