Date: Tue, 3 Aug 1993 07:41:31 GMT
750 g potatoes salt bunch of fresh marjoram (dried otherwise) 250g cream 2 egg yolks freshly ground pepper 40 g butter 75g ham (If I want this as a main meal, then I use minced meat and prepare it the same way I would for Lasagna (ie spicy and rich) I then just alternate the layers of meat mix and the potato recipe.) - Wash, peel and slice the potatoes thinly. - In lightly salted, rolling boiling water, cook for 5 mins. (sorry about the sentence stucture- I'm translating this from German- this is an "authentic" Austrian recipe...) - Drain the potatoes thoroughly in a sieve. - Take the Marjoram from the stalks, and chop finely. - Mix salt, pepper and marjoram with the egg yolks and cream. - Grease a casserole dish, and place half the potatoes in the form. - Chop the ham finely, and spread half over the potatoes. - Sprinkle s and p over the layers. - Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or until golden on top. Serve with a green salad dressed with a marjoram/vinegar combination. Note: I have made this with basil instead of marjoram (and the same with the salad) and it was wonderful. To cut down the fat content, I have used a mustard sauce with chucks of low fat cheese melted into it- also great! Carey Schnell-Wright .... An Aussie in exile in Austria
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