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Title: Eing'Saets Mus (Saebrei)
Yield: 4 Servings

Ingredients

    500 g  flour (a generous lb)
    1/2 l  water (a pint)
      1    salt to taste
      3 tb to 4 tb clarified butter for
           - baking
      2 tb clarified butter for topping
      1    onion, chopped

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

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