Dilute curd with milk, mix in egg yolk and season with salt and pepper. Beat the egg whites until stiff and fold into the curd mixture. Mix currant jelly, orange peel, mustard and red wine and fold into the curd cream.
Preparation Tip:
If you want the curd cream a little firmer, take only half of the beaten egg whites.spread the spreads on different slices of bread and top with pickled vegetables. This plate can be optimally prepared for any party.
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