Malakoff à la Lustenberger 1862
ingredients
- 300 grams of Lustenberger 1862, grated
- 30 grams of flour
- 1 tsp. baking powder
- 2 garlic cloves
- 3 eggs
- 0.5 dl white wine
- 1 cl kirsch (brandy)
- Salt, nutmeg, pepper
- 12 slices of bread for toasting, cut round, about 8 cm in diameter
- 1 liter of oil for frying
preparation
- Mix the flour and baking powder. Mix together the grated Lustenberger 1862 and the pressed garlic cloves.
- In a second bowl, mix the two eggs with the white wine and 1 cl of kirsch brandy if desired. Season. Work the mixture into a firm dough with the flour-cheese mixture.
- Separate the third egg. Beat the egg white until stiff and coat the slices of bread with this. Place a cheese ball on each slice of bread, flatten into a half-circle and sprinkle some flour on top.
- Heat the frying oil to 160 °C (320°F). Fry the cheese slices with the toast for each portion for about 4 minutes, turn and fry again for 1 minute. Allow to dry on kitchen towels and serve hot. Serve with salad.
Comments
Malakoff kenne ich noch von meiner Kindheit von meiner Tante in der Westschweiz. Das sollte ich einmal selbst ausprobieren und in Erinnerungen schwelgen.
nur noch einwenig natronpulfer hinein das schmeckt auch sonst alles vom feinsten macht weiter so
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