Ingredients
- 2 1/2 squares
- 2 egg
- 1 salt
- 1/2 circle
- 250 gr flour
- 240 gr cottage cheese
- 240 gr dry cottage cheese
- 80 ml milk
- 3 gr salt
- some salt
colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon, or both. An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry. << Joyce Monschein >>
