Title: Braune Einbrenne (Brown Gravy)
Categories: Toppings Sauce German
Yield: 4 Servings

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

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