| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Mushrooms (king boletes and/or chanterelles) |
|
|
(a generous 2 lbs) |
| 100 |
g |
Butter (7 Tbsp) |
| 1/2 |
l |
Water or beef broth (2 cups plus 2 Tbsp) |
| 2 |
tb |
To 3 tb flour |
|
|
Salt and pepper to taste |
| 1/8 |
l |
Cream (1/2 cup plus 1/2 Tbsp) |
| 2 |
bn |
Parsley |
INSTRUCTIONS
In Swabia this refers only to king boletes with their yellow- green
underneath side, who do not discolor when cut into, and to the yellow,
firm-stemmed chanterelle.
a few drops lemon juice
Clean the mushrooms. On larger king boletes, remove the greenish
underneath side of the cap. Cut large mushrooms into 1/6-inch thick
slices. In a wide saucepan, melt the butter, then add mushrooms and water
or broth. The mushrooms will be tender shortly after the liquid reaches a
rolling boil. Stir in the flour paste, and briefly bring to a boil again.
Remove from the heat. Stir in the cream and chopped parsley, and season to
taste. Serve with potato dumplings or bread dumplings.
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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