Page 29 - Book-TradiAliCulture-Belgium

List of ingredients and quantity

 Shortcrust pastry
 250g salted butter
 400g of Romedenne dumpling
 10 eggs
 Salt and peper

Cooking tools

 classical glass dish
 A fork to beat the eggs
 A knife to cut into dice dumpling and
butter, it will scatter over the dough
 A mold (5cm high)
 A scale

Detailed description of the different steps of the recipe

Spread out the crust pastry into the mold,
into very thin layer.

Put the dumpling and butter on the dough,

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