Milzsuppe (spleen Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Spleen, 8 3/4 oz
1: Onion, chopped
A small bunch parsley, chopped
50 gram: Butter, 3 1/2 Tbsp
2 tbsp: Flour,
1 1/2 liter: Water or meat broth, approx. 1 1/2 qts
Salt to taste,
Pepper to taste,
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp