| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Flour (a generous lb) |
| 1/2 |
l |
Water (a pint) |
|
|
Salt to taste |
| 3 |
tb |
To 4 tb clarified butter for baking |
| 2 |
tb |
Clarified butter for topping |
| 1 |
|
Onion, chopped |
INSTRUCTIONS
From the Allgaeu area.
From grandmother's more thrifty times; rarely encountered today.
In a skillet, melt the clarified butter, then add the flour. Gradually add
enough water to obtain a viscous batter. Cook the batter in the skillet
until the top is done. The bottom will form a crust, the so-called
'Schuepet'. In a separate skillet, brown the onion in the remaining
clarified butter. Pour the onion and fat over the 'Saebrei'. This used to
be served with a glass of milk.
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, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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