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Serves
no much less than 15
Author Notes
This recipe is my grandmother’s, and I’ve by no way seen something even remotely cherish it. She used to make it for holidays, and now I’m persevering with the tradition. With its rich however understated taste, it is a ways the precise complement to brisket or hen. —Tammy
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Check Kitchen-Well-liked
Ingredients
0.5 cups
schmaltz (particulars below on how to render your enjoy)
1 pound
magnificent noodles
just a few (or more)
hen livers (raw is preferable, although now no longer foremost)
1
onion
6
eggs, separated
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salt
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pepper
Directions
- Boil, drain, and wintry a pound of magnificent noodles.
- Build the noodles in a 9″ x 13″ baking dish. Scamper in six egg yolks and salt & pepper to taste—be beneficiant!
- Scamper a half of-cup of schmaltz into the noodle mixture. (To make schmaltz, take a pound of hen stout, prick into tiny objects, and render with an onion in a tiny frying pan. You are done when the stout is golden-brown and no white stout is left. Pour through a magnificent mesh sieve to separate the liquid from the solids. Cool earlier than along with to the noodles.)
- Carve the hen livers into quarters and sautee with a diced onion. When wintry, nick into smaller objects and blend into the noodles.
- Fold in six egg whites, overwhelmed.
- Bake for an hour at 350 degrees. The noodles on the cease will enjoy to mute be crispy, and the perimeters of the kugel will enjoy to mute be good and brown. (Personal now no longer terror about over baking — in my family we favor the perimeters to be burnt.)
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