Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
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by Anson, Rudol'f Fridrichovič
Published 1926
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“...Schmalz...”Published 1926
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Published 1995
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“...Schmalz-Jacobsen, Cornelia...”
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Published 1997
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“...Schmalz-Jacobsen, Cornelia...”
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