Frimsels

Directions

1. Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible.
2. Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent ; then fold into three, let it dry for 1/4 of an hour, and with a sharp knife shave off extremely fine strips.
3. Let these dry, and add them to the soup when boiling 1/4 of an hour before serving.