Yield: 4 servings
Measure | Ingredient |
---|---|
50 grams | Fat (a generous 3 Tbsp) |
4 tablespoons | Flour |
1½ quart | Water |
\N \N | Salt |
\N \N | Pepper |
1 \N | Onion, chopped |
\N \N | Caraway seeds |
\N \N | Seasoning herbs |
Heat the fat, add flour, and make a roux. Add the chopped onion.
Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram).
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