| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Soups/stews, German |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Spleen (8 3/4 oz) |
| 1 |
|
Onion, chopped |
|
|
A small bunch parsley, chopped |
| 50 |
g |
Butter (3 1/2 Tbsp) |
| 2 |
tb |
Flour |
| 1 1/2 |
l |
Water or meat broth (approx. 1 1/2 qts) |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Combine half of the parsley with the onion, and lightly brown in butter.
Stir in the flour, and then add water or broth. Scrape the spleen, and then
add it to the pot. Briefly bring to a boil, then add salt and pepper. Add
the remainder of the parsley just before serving.
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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