Have fun preparing this mushroom dish!
Editor’s note: The recipe collection was compiled from one of the largest private collections of cookbooks from the 17th to 19th century and linguistically carefully adapted to modern usage.
The mushrooms are cleaned, washed and finely sliced. The onion is finely chopped. Prepare a roux with butter and flour and add the onion and mushrooms. Stir in a little beef broth and season with salt and pepper. Stir in milk and chopped parsley. The mushrooms must be juicy, but well bound.
Knead flour, egg, lukewarm water and salt into a smooth dough, which is left to rest for a while. Divide the strudel dough into 8 pieces, spread each very thinly, sprinkle with breadcrumbs and cover with the mushroom vegetables. The edges must be left free, they are brushed with cold water, the strudels are rolled up and pressed tightly together. Put them in boiling salted water and cook them for about 15-20 minutes, then take them out, douse them with buttered breadcrumbs and serve them on the spot.
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