Sylvie,
Knoedel - they are very similar to the knaidelach that I make for chicken
soup.
All this talk is making my mouth water - tout cela me rend mon eau ā la
bouche.
Merle
----- Original Message -----
From: "Sylvie Gsell" <gsell.sylvie_at_gmail.com>
To: "cornel fleming" <cornel.fleming_at_virgin.net>
Cc: "Miriam Taylor" <mirtaylo_at_indiana.edu>;
<stephen.winters_at_atlantichealth.org>; "czernowitz-L"
<czernowitz-l_at_list.cornell.edu>
Sent: Friday, August 24, 2012 1:50 PM
Subject: 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
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Received on 2012-08-24 16:29:41
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