Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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