Kaiserschmarrn Wiener Art

Zubereitung:

Mehl, Zucker, Salz und die Dotter mit der Milch zu einem glatten, dickflüssigen Teig verrühren.
Die Eiklar zu einem steifen Schnee schlagen und unter den Teig ziehen.
Die Butter in einer Pfanne aufschäumen lassen, den Teig eingießen,
anbacken, mit den Rosinen bestreuen, anschließend wenden.
Danach in unregelmäßige Stücke zerreißen und kurz andünsten lassen.
Den Schmarren auf einer Platte anrichten,
mit Zucker bestreuen und mit beliebigem Kompott servieren.

     Preperation:

First separate the eggs, putting the whites into one bowl and the yolks into another.   
Add the flour, salt and milk and mix to a smooth thick batter.
Whisk the whites with the salt until they form stiff peaks.
Fold into batter- it is now ready to use. Heat a good non - stick pan on a  medium heat.
Pour the batter into the pan and fry for a couple of minutes until it starts to look golden and firm. 

At this point sprinkle the raisins on to the uncooked side
before loosening with a spatula and flipping the batter over.
Continue frying until both sides are golden. Then tear the batter into pieces and briefly sauté.
Serve it on a plate and sprinkle the icing sugar onto it. It is normally served with stewed fruit.

Wiener Backhendl

Preperation time
30 Minutes

Cooking time 20 Minutes

Serves 4 :

100	Gramm	Brösel	100 grams breadcrumbs
2	Stück	Eier	2eggs
1	Stück	Huhn	A chicken/Pieces of chicken
50	Gramm	Mehl	50 grams of flour
2	Tassen	Öl	oil
1	Esslöffel	Salz	Some salt
1	Stück	Zitrone (Saft)	Juice of a lemon

Rinse the chicken/Pieces of chicken carefully and dry it.

Cut into quarters and rub with lemon juice. Season with salt.

Douse the chicken first in flour, then in a mixture of milk and egg and finally coat with breadcrumbs.

Heat oil in a big pot and deep fry it until golden brown.

Traditionally it is served with potato salad garnished with parsley and a slice of lemon.

Frittatensuppe

Recipe: Ingredients

Zubereitung:

1.    Die 3 Eier, das Mehl, das Mineralwasser, die Milch und die Prise Salz gut zu einem Teig verrühren.

2.    Dieser Teig sollte ca. 10 min Rasten. Etwas Butter in der Pfanne zergehen lassen
       und aus dem Teig Palatschinken heraus backen.

3.    Diese auskühlen lassen, dann einrollen und in fingergroßen Abständen in Streifen schneiden.
       Währenddessen 1,5 Liter Wasser aufkochen und 2 Rindsbouillon hinzugeben.

Preperation

Mi    Mix the 3 eggs, the mineral water, the milk and a pinch of salt to a smooth thick batter

Le    leave the batter to rest for 10 minutes. Melt some butter in a pan. Pour some of your batter int the pan,
sp    spread it thinnly and fry for a couple of minutes until it starts looking golden.
Lo    Loosen the „Palatschinke“ and flip it over. Continue frying until both sides are golden.
        Repeat until your batter is finished.

Le    Let them cool a little bit and roll them . Take a sharp knife and cutt hem into small stripes.

In     in the meantime boil 1.5 litres of water and put 2 cubes of beef stock or vegetable stock into the water.

P     Put the „Frittaten“ into the soup and sprinkle some chopped chives on top