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There always had to be gefilte fish. At home the challot were always baked beforehand as well, and then they lay on the table covered with a white napkin.
We always ate chicken noodle soup and then for the second course there was always meat, but cooked so well, so aromatic, and various side dishes, and tsimes, there had to be. Tsimes is made of carrot to which raisins, prunes and sugar are added. It is all stewed together in the oven until it browns and goes very tasty.
We always ate chicken noodle soup and then for the second course there was always meat, but cooked so well, so aromatic, and various side dishes, and tsimes, there had to be. Tsimes is made of carrot to which raisins, prunes and sugar are added. It is all stewed together in the oven until it browns and goes very tasty.
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Eugenia Berger
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