Kaesmus - rallenmus (cheese mush)

4 servings

Ingredients

Quantity Ingredient
4 tablespoons (heaping) flour
1 Egg
1 dash Salt
100 grams Grated hard cheese ( 3 1/2 oz)
½ litre Mixture of milk and water (1 pint)
1 Onion, finely sliced
2 tablespoons Clarified butter

Directions

From grandmother's more thrifty times; rarely encountered today.

Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste.

((*'Riebele' is a grated pasta. K.B.)) 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, 8/92

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