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