| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Desserts, Sauces, German | 4 | Servings | |
INGREDIENTS
| 60 | g | Fat (1/4 cup) |
| 2 | tb | Flour |
| 1/2 | l | Water or instant broth (2 cups plus 2 Tbsp) |
| Bay leaf |
INSTRUCTIONS
Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.) For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY): Fix 'Kaesspatzen' (cheese spaetzle - recipe separately), and put into brown gravy. Serve with green salad [lettuce]. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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