Rauchemaad
The Rauchemaad (also: Raacher Maad, Rauchermod or Rauchemod) are a potato dish from the Ore Mountains .
Only boiled potatoes are used in this potato dish. Leftover or specially cooked, slightly cooled potatoes, often jacket potatoes, are grated or mashed and lightly salted. This is then pressed firmly with the fingers, about the thickness of a thumb, into what is best a cast iron pan in which some linseed oil, bacon cracklings or clarified butter has been heated beforehand.
Raachemaad is baked gold on only one side. But you mustn't let them burn - otherwise "it starts a weng 'ze smoke a". Turn the brown side up on a plate or board and brush with butter.
The dish is eaten warm. You can sprinkle them with sugar. There is also applesauce or compote of wild berries.
literature
- Ehrhardt Heinold: Ardäppelsupp and onion quark , Husum-Verlag, Husum 2008 (2nd edition), p. 26 f.
- Gotthard Schicker : Gutgusch'n , 3rd edition, Annaberg-Buchholz 1998, p. 24
- Ingeborg Delling: Green Klass and Schwammebrüh , Chemnitz-Verlag, Chemnitz 2007, p. 47 f.
- Dr 'arzgebirgische Kochtopp , Häckel-Verlag, Oberwiesenthal, p. 37