> wrote in message
...
> Hello everybody,
>
> I'm a regular lurker, so while you're not new to me I'm new to you.I'm
> hoping that somebody here can answer a question that has been driving
> me crazy for years.
>
> I've got what looks to be a good recipe for Eiser Cake cookies. It
> comes from a cookbook I trust and reading through it, it looks like it
> should work. The only problem I have with it is that the instructions
> state "Eiser cake can only be made in an Eiser Cake iron."
>
> Now all that would be well and good, if
> a) I could find an Eiser Cake iron or
> b) I could see a picture of one so that I can figure out a
> work-around.
>
> Now I've been searching for an Eiser Cake iron for years -- both
> online and in actual stores, and I've struck out every time. I'm not
> sure if this is because these things simply don't exist, or if they
> are known under a different name.
>
> What my cookbook refers to as Eiser Cakes are the long
> (finger-length), rolled cookies that you most commonly see in the tins
> of imported biscuits/cookies that are for sale at Christmas time. They
> have a light texture and a buttery, melt-in-your-mouth taste. They are
> also on the slightly sweet side.
>
> I've been tempted to try them in just a frying pan or on the grill
> plates of my waffle iron/sandwich grill, but I've never had quite
> enough nerve. I hate wasting ingredients and turning out utter
> failures.
>
> Can anybody point me in the direction of an Eiser Cake iron supplier
> (preferrably in Ontario) or at least give me some idea of what one of
> these rare creations looks like and how it functions?
>
> All your advice will be greatly appreciated.
> Thanks
> Vic

Could you be talking about piroulines? (might be spelled piroullines.)
~Peggy