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| Eing'saets Mus (Saebrei) Recipe |
Category: Ethnic / German
Rating:
N/A
Servings: 4
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Ingredients
500 gm flour (a generous lb)
1/2 liter water (a pint)
1 salt to taste
3 tablespoon to 4 tb clarified butter for baking
2 tablespoon clarified butter for topping
1 onion, chopped
Cooking Directions:
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
german
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