Recipe - Eingsaets Mus (Saebrei)

500 g Flour (a generous lb)
One half l Water (a pint)
Salt to taste
3 tablespoon To 4 tablespoon clarified butter for
baking
2 tablespoon 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 socalled
'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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini