Name: Bechinalt
Ingredients: 2 lb Gizzards; Salt; Pepper, black; 4 tb Flour; 4 tb Butter; 3 Garlic clove; minced

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Soups	4	Servings

INGREDIENTS

2	lb	Gizzards
		Salt
		Pepper, black
4	tb	Flour
4	tb	Butter
3		Garlic clove; minced

INSTRUCTIONS

Calories     per serving: 316 Fat grams per serving: 12 Approx. Cook Time:
1:30
Place the gizzards in a large saucepan with water to cover; salt and pepper
to taste. Bring to a boil, and simmer 20 minutes or until the gizzards are
done. Drain the gizzards, reserving the broth, and chop them into
bite-sized pieces. Skim the broth.
Make a light roux of the flour and butter, then add the garlic. Bring the
reserved broth back to a boil, then pour about a cup of the boiling broth
into the roux, stirring constantly. When the mixture thickens, gradually
pour in enough of the broth to make a cream-soup consistency, stirring
constantly. Return the gizzard pieces to the stew, and heat a few minutes.
Serve with challah.

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