| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
German |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Groats (or semolina, or farina) (up to 4) |
| 1 |
tb |
Butter |
| 1 1/2 |
l |
Beef broth |
| 1 |
|
Egg |
|
|
Salt, parsley |
INSTRUCTIONS
Here are some German recipes from the Hessian area (Hessen being one of the
federal states of Germany.). I found those dishes on some sheets that were
used as separators when a copy shop returned my printing order for a
science fiction fanzine I'm publishing.
Roast the groats in the butter until they are of light yellowish colour.
Pour the beef broth over the groats and leave for 15 minutes. Season with
salt to taste, stir in the egg and garnish with minced parsley.
Sometimes roasted, diced white bread is served with the soup.
From archives of rec.food.recipes
Date: Thu, 5 Aug 93 09:50:21 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”