Yield: 4 servings
60 g butter (1/4 cup)
2 eggs, separated
100 g flour (3/4 cup plus 2 Tbsp)
A bit of milk
Salt to taste
A bit of baking powder
Cream the butter and 2 egg yolks, then add milk, flour, salt, and
baking powder. Meanwhile, beat the 2 egg whites into stiff peaks.
Carefully fold into batter. Line a jellyroll sheet with baking
parchment, and cover with 1/3 inch layer of the dough. Bake at
medium heat. After the pastry has cooled, cut into small strips,
about 3/4 inch x 1 1/2 inches big. Add to soup just before serving.