Braune einbrenne (brown gravy)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Fat (1/4 cup) |
| 2 | tablespoons | Flour |
| ½ | litre | Water or instant broth (2 cups plus 2 Tbsp) |
| Bay leaf | ||
Directions
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
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