Re: [Cz-L] from Powidl to Pirogen]

I eat several times pirogen made by my aunt Rosa Reicher at home :
always we used this name in my Radautzer family. Is there a yiddish
name or german name ?
I don't know....
They were filled with potatoes and onions in winter. In other seasons,
there were filled with apricot or sour cherries.
Knoedel or Klösse are different : http://en.wikipedia.org/wiki/Kn%f6del

Yours
Sylvie

Sylvie Reicher Gsell
172 rue Legendre
75017 Paris
France
gsell.sylvie_at_gmail.com
00 33 1 77 12 38 05
00 33 6 09 98 52 70

2012/8/24 cornel fleming <cornel.fleming_at_virgin.net>
>
> Mimi...my Austrian cookbook describes them as a form of dumpling...name
> depends on the contents...ie Marillenknoedel (apricot), Fleischknoedel
> (meat) etc. Cornel
>

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Received on 2012-08-24 11:53:38