Rhombus-shaped soup garnish

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Portionen: 4

  • 40 g Butter
  • 1 pinch Salt
  • 3 pieces Egg yolks
  • 1-2 tbsp Milk
  • 80 g Flour
  • 3 pieces Egg whites
  • Butter (for the baking pan)

Preheat oven to 150°C. Salt butter, mix with the egg yolks (mixer) until frothy, and milk and flour. Beat egg whites until they stand in soft peaks, fold into the butter-egg yolk mixture. Put the mixture onto a greased baking tin (or a baking tin covered with baking paper) as thick as a finger, bake in the oven for 12-15 minutes until golden. Allow the dough to cool off and then cut into rhombic pieces ("Schöberl").

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