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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 11 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Czechoslavakia cuisine  (Read 6655 times)
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Chef de Cuisine
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« on: October 13, 2006, 08:47:01 PM »

subject: czech cusine
from: manav
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hi,

i am a chef and oul like to know more about the czech cuisine. iam from India and woul be very thankful o you if you could help me out
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Chef de Cuisine
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« Reply #1 on: October 13, 2006, 08:47:18 PM »

subject: Czechoslavakia cuisine
from: Patricia G.
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From Bohemian-American Cookbook, pub. 1949, that I inherited. I grew up eating these knedliky with duck and sauerkraut on holidays. Enjoy!

DUMPLINGS NO. 4 (Mouene knedliky jeste na jiny zpusob)

Beat 3 eggs, add a cup of sweet milk, a tablespoon of salt, a teaspoon of baking powder sifted with three cups of flour, beat thoroughly and make 5 dumplings. Then boil them until they float and are done in the middle.We would add a cup or so of buttered, toasted croutons to the batter. My mother made this notation: add flour to make as dry as possible.
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