Eingsaets Mus (saebrei) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Flour, a generous lb
1/2 liter: Water, a pint
Salt to taste,
3 tbsp: To 4 tb clarified butter for baking,
2 tbsp: Clarified butter for topping,
1: Onion, chopped
Directions:
From the Allgaeu area.
From grandmothers more thrifty times; rarely encountered today.
In a skillet, melt the clarified butter, then add the flour.
Gradually add enough water to obtain a viscous batter. Cook the
batter in the skillet until the top is done. The bottom will form a
crust, the so-called Schuepet. In a separate skillet, brown the
onion in the remaining clarified butter. Pour the onion and fat over
the Saebrei. This used to be served with a glass of milk.
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
From grandmothers more thrifty times; rarely encountered today.
In a skillet, melt the clarified butter, then add the flour.
Gradually add enough water to obtain a viscous batter. Cook the
batter in the skillet until the top is done. The bottom will form a
crust, the so-called Schuepet. In a separate skillet, brown the
onion in the remaining clarified butter. Pour the onion and fat over
the Saebrei. This used to be served with a glass of milk.
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
Tags
German