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Fleischschneke recipe - photo credit OT Cernay


Ingredients : Noodle dough: 300 g of flour, 150 g of semolina, 6 eggs, 20 cl of water, 1 tbsp of salt; 1,2 kg of cooked meat, 1 onion, 1 clove of garlic, 30 g of butter, 1 egg, 50 g of bread crumbs, 10 cl of milk, parsley, salt, pepper, 5 cl of oil, 75 cl of broth, 10 cl of dry white wine, 20 g of flour.

For 8 people
Preparation : 40 min, cooking: 15 min, rest: 1 hour.

Prepare the noodle dough. Work the flour with the semolina and the eggs. Add the salt dissolved in the water. Knead the dough, form a ball then let stand 1 hour under a cloth. Finely chop the onion, garlic and parsley. Mix with the leftover meat, the egg, the bread crumbs soaked in the milk, salt and pepper. Roll out the dough by about 3mm to form a large rectangle. Distribute the stuffing then roll everything up, glue the edges with a little water. Cut thick slices and brown both sides in oil. Then wet with the broth and white wine. Bind with the flour and cook for 10 minutes over low heat.


6768 Alsace


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- © Recette Fleischschneke - photo credit OT Cernay

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