"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lapte de Pasare ("Bird's Milk"), by Miri Polachek, is from Ema's Jewish Transylvanian Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 liter milk 3 eggs (separated into whites and yolks) 3 tbsp sugar 2-3 vanilla sugar packets
Boil milk in a saucepan. In a separate bowl, beat egg whites with sugar until solid. Slowly add beaten egg whites one spoonful at a time to the boiling milk, and boil for one more minute. Remove cooked egg whites carefully to a plate. In a separate bowl, mix the yolks with vanilla sugar. Transfer a 1/3 of the boiled milk, one spoonful at a time into the yolk mix. Pour yellow mix (yolks with milk) into boiling milk saucepan and boil for 2-3 minutes. Transfer yellow mix into a serving container and carefully add the white "clouds". Refrigerate and serve cold in a small bowl.
Believed in the old country to help produce milk in nursing mothers!
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