Eing saets Mus (Saebrei)

Recipe Cuisine: German
Recipe Category: German
Recipe Serves: 4

Recipes Ingredients:

500 g Flour (a generous lb)
-baking
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

Recipe Instructions:

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