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A crusty dish with fried egg, schnitzel and toast as well as French fries as a side dish

In the Rhineland , Sauerland , Bergisches Land and Siegerland, a crust ( colloquially for bread edge ) is the regional expression for a dish that usually consists of a schnitzel topped with a fried egg on a slice of rye bread or toast , usually with potato salad , French fries or roasted potatoes .

In the Cologne area , a small - mostly warmed up - portion of goulash with Röggelchen is called Krüstchen warm or Krüstchengulasch . “Kurstgin” was already used as an evening Lent in Cologne in the 16th century . According to the principle "Liquida non frangunt ieiunium - liquids do not break the fast", a piece of bread with a drinkable soup fulfilled the fasting requirement during Lent (cf. similar Maultasche , also Pharisee ).

Similar dishes

Individual evidence

  1. With the low German reversed "r", cf. Jacob Grimm, Wilhelm Grimm: German Dictionary , Vol. V, S. Hirzel, Leipzig 1873, p. 2479; Jan Goosens: r-metathesis before Dental in the west of continental Germania . In: Lingua Germanica. Festschrift for Jochen Splett, Waxmann, Münster i. W. 1998, pp. 10-22.
  2. Cf. Hermann von Weinsberg : The book Weinsberg: Cologne memorials from the 16th century , Vol. I. (Publications of the Society for Rhenish History, Volume 3), edit. by Konstantin Höhlbaum, Leipzig 1886, p. 144 (refers to the year 1540); Vol. III (Publications of the Society for Rhenish History, Volume 16.1) Bonn 1897, p. 55 (refers to the year 1580).