Free Recipe Eing saets Mus (Saebrei) 2

Recipe Type: G Recipes

Recipe Preparation: cook

Cooking Ingredients for Eing saets Mus (Saebrei) 2 Recipe

500 g Flour (a generous lb)
1/2 l Water (a pint)
2 tb Clarified butter for topping
Salt to taste 1
Onion, chopped
3 tb To 4 tb clarified butter for

Eing saets Mus (Saebrei) 2 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

Cooking Temperature:

Recipe Serves: 4

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