Add all or enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out very thin.
Cut beef into 1" squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika.
Scrub and slice potato (do not peel); combine with the 2 cups water in a 1- to 1-1/2-quart pan. Cover and boil until very tender, about 20 minutes.
Combine in a large bowl ground beef , minute rice , salt , pepper , garlic salt , and minced onion; mix well . Set aside .
First, prepare Court Bouillon. Boil the small fish (heads, bones, skin, fins and all) in the water with the onion, green pepper, tomato and bay leaves for one hour.
Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart pressure cooker. Saute onions, green pepper, and garlic until tender; remove.
Chop the onion very fine. Cook gently in the melted shortening until tender. Remove the seeds and membrane from the peppers and cut into narrow strips.
Heavenly thin and silky crepes spread with strawberry jam, rolled up and dusted with powdered sugar.