George Lang

Emperor’s Crumbs

Császármorzsa

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 eggs, separated
  • ¼ pound butter, softened
  • ¼ pound

Method

  1. Whip the egg yolks well with half of the butter, half of the sugar, the lemon juice and a pinch of salt.
  2. Mix flour and milk, little by little, into the egg-yolk mixture. Let the dough rest for a couple of hours.
  3. Preheat the ove