CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Braune Einbrenne (Brown Gravy)

Home | Recipes | B
Desserts German Sauces

Ingredients:

  • 60 g Fat (1/4 cup)
  • 2 tb Flour
  • 1/2 l 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini