Braune Einbrenne (brown Gravy) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
60 gram: Fat, 1/4 cup
2 tbsp: Flour,
1/2 liter: 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp