Braune Einbrenne (Brown Gravy)

Title:
Braune Einbrenne (Brown Gravy)

Yield:
4 Servings

Categories:
Desserts,
Sauces,
German




Ingredients:





    60 g  Fat (1/4 cup)


     2 tb Flour


   1/2 l  Water or instant broth (2


          -cups plus 2 Tbsp)


          Bay leaf






 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