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Title: Eing'saets Mus (Saebrei)
Categories: German
Yield: 4 Servings
| 500 | g | Flour (a generous lb) |
| 1/2 | l | Water (a pint) |
| Salt to taste | ||
| 3 | tb | To 4 tb clarified butter for baking |
| 2 | tb | Clarified butter for topping |
| 1 | Onion, chopped |
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
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