Preparation info
  • Makes About


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The differentiating element in their preparation is a brief scalding in boiling water prior to baking. They should be eaten as soon after they cool as possible, as after only a few hours they become dry and heavy. They do freeze extremely well, however, and can be reheated from frozen by 10 minutes in a moderate oven.

Serve them with the classic combination of smoked salmon (known in Yiddish as fox) and cream cheese or with cream cheese and chopped onion. A scrape of cream ch