Grenadier March



  • 1 pound flour
  • 2 eggs
  • Salt
  • pounds potatoes
  • 1 large onion, chopped fine
  • ½ cup chicken fat
  • 1 tablespoon paprika


  1. Make a hard dough with flour, eggs, a pinch of salt and ¼ cup water. Work it well, stretch it thin on a floured board, and let it rest for 1½ hours.
  2. Stretch the dough to a thin sheet and cut it into -inch squares.
  3. Boil 3 quarts water with 1 tablespoon salt. Put in the dough squares and cook them for about 5 minutes. Drain, and rinse with cold water.
  4. Meantime peel potatoes and cut them into small dice. Cook until soft, and drain.
  5. Brown the onion in chicken fat. Add paprika and mix with cooked potatoes. Mash them together, but leave potatoes somewhat lumpy. The mixture should not be smooth.
  6. Mix vegetables with the noodle squares, and serve.


Put the mixture in a baking dish with a little chicken fat, and brown it for 15 minutes.