Swiss Cookery (Kuchli, the Right Stuff)
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Tue Jun 4 12:29:20 UTC 2002
Quickly, some items during an unsuccessful roesti/raclette search.
AN OBERLAND CHALET
by Edith Elmer Wood
New York: Wessels & Bissel Co.
Pg. 22: It (honey--ed.) is the invariable accompaniment of the Swiss
breakfast, which consists for the rest of rolls and butter, coffee and milk.
Pg. 67: But we felt it was proved that the quartette was of the "right
stuff" and could safely venture on a fortnight's pedestrian trip.
OUR LIFE IN THE SWISS HIGHLANDS
by John Addington Symonds and his daughter Margaret
London: Adam and Charles Black
(first edition 1892?)
Pg. 136: Pudding, as _Mehlspeisen_, of various sorts, completed the bill of
fare. Among these, what the people call _Pitzokel_--that is, something like
thin pancakes cut into long narrow ribbands--was conspicuous.
Pg. 136: An ancient pack of cards was then produced, and the evening was
spent in the thrilling pursuit of "Schwarzer Peter."
Pg. 260: The board was tesselated with plates of birnen-brod or eier-brod,
kuchli and cheese and butter; and George stirred grampampuli in a mighty (Pg.
261--ed.) metal bowl. For the uninitiated, it may be needful to explain
these Davos delicacies. Birnen-brod is what the Scotch would call a "bun,"
or massive cake, composed of sliced pears, almonds, spices, and a little
flour. Eier-brod is a saffron-coloured sweet bread, made with eggs; and
kuchli is a kind of pastry, crisp and flimsy, fashioned into various devices
of cross, star, and scroll. Grampampuli is simply brandy burnt with sugar,
the most unsophisticated punch I ever drank from tumblers.
by Charles Graves
London: NIcholson & Watson Ltd.
Pg. 15: He told me to try the "Zugerrotel" (a kind of mullet) and cheese
Pg. 46: ...with wood mushrooms and pineapple _crepes_.
Pg. 54: They have another specialty too. This is _Bindenfleisch_. It is
smoked and dried beef, dark red in colour, and cut like a wafer.
Pg. 95: A _Knickerbein_ consists of cherry brandy, syrup, and egg yolk, and
certainly puts hair on your chest. A longer and still more formidable drink
which they give you here is named after the Piz Aela (Hotel--ed.) itself. It
is concocted of vanilla ice, chocolate ice, curacao, cognac, and kirsch.
Pg. 121: The _gerla_ is a huge wicker-work basket looking like an inverted
Chianti flask; the _zoccoli_ are the wooden clogs...
Pg. 247: _Bernerplatte_--with its ham, sausages, boiled beef, sauerkraut and
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