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  Recipe Home » Deserts » Braune Einbrenne (Brown Gravy)
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  Braune Einbrenne (Brown Gravy)
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 238
Ingredients:
60 g Fat (1/4 cup)
2 tbsp Flour
1/2 liter Water or instant broth (2 cups plus 2 Tbsp)
Bay leaf
Instructions:
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
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