Free Recipe Eing saets Mus (Saebrei)
Recipe Type: G Recipes
Recipe Preparation: cook
Cooking Ingredients for Eing saets Mus (Saebrei) Recipe
500 g Flour (a generous lb)
1/2 l Water (a pint)
Salt to taste
3 tb To 4 tb clarified butter for
2 tb Clarified butter for topping
1 Onion, chopped
Eing saets Mus (Saebrei) Preparation
From the Allgaeu area. From grandmother”s 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: D”SCHWAEBISCH” KUCHE” by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini”s MASSIVE MealMaster collection
Recipe Serves: 4
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