The Sound of Music menu

Profiteroles:

• 1 ¾ tbls. Butter
• ½ cup flour (generous)
• ½ cup water
• ½ cup water
• 3 small eggs (or 2 large ones)
• dash salt

Heat butter with water in saucepan. When butter is melted, add flour and salt all at once; stir vigorously until mixture no longer sticks to spoon and pan. Remove from stove. Cool slightly. Add eggs, one at a time, beating until each is well blended. Cool 1 hour. Squeeze horse-shaped outlines on greased cookie sheet. Bake in 375° oven 25-30 minutes until well baked. 
Keep in warm spot at first and cool slowly.

Pound small turkey or veal cutlets, add salt and pepper; dip in flour and beaten egg; fry in hot oil until golden brown. Boil broad noodles (fettucine) in salted water “al dente”.

Make a nest out of the noodles, pour some of the cheese sauce (see below) over it, put Schnitzel on top and garnish with julienne strips of ham.

Cheese sauce:

• 2 tbls. butter
• salt to taste
• 2 tbls. flour
• 1 ½ cups milk, boiling

Melt butter. Blend in flour. Add boiling milk. Stir, until well blended, to boiling point. Add parmesan or gorgonzola.

• studel dough (Fillo)
• ½ cup sugar
• 2/3 cup bread crumbs
• 2 tbls. raisins
• ½ cup butter
• ¼ cup butter, melted
• 3 ½ lbs. apples, sliced
• 2 tbls. sugar

Use 4-5 separate sheets of ready-made Fillo dough, (keep moist) and put melted butter and a little sugar between layers.

Stretch out strudel leaves on floured tablecloth. Cover 2/3 of dough with bread crumbs fried in butter, apples, sugar, and raisins. Brush 1/3 with butter. Roll strudel like jelly roll, starting from part covered with filling. Twist into roasting pan; brush with melted butter. Bake in 325° oven 30-45 minutes. While still warm, sprinkle with sugar.
Note: If desired, add ½ cup almonds to filling.