PREPARATION TIME:
1 Hour
SERVES:
4
INGREDIENTS:
Not 6, Not 8 but 7 Herbs:
chive (most)
dill
petersilie
pimpinelle
zitronen melisse (if you have this herb)
borretsch (if you have this herb)
saurampfer (if you have this herb)
1/2 liter curdled cream
1/4 liter yogurt
salt
pepper
mustard
And on request (very good): 4 hard cooked eggs
DIRECTIONS:
Cut the herbs with a knife into small (2mm) parts. Do not use a mixer.
Divide the eggs into 4 parts.
Stir together the curdled cream, yogurt, salt, pepper, mustard, eggs, and herbs.
Serve cold with cooked potatos and slices of beef.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
This is a specialty of Klaus Engelbachs wife, Else. The recipe was written by
the mother of the great German poet Johann Wolfgang v. Goethe from Frankfurt
to her son in Weimar, about 200 years ago.