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Einbrenn Sauce
by Rose Vetter, 28 Sep 2006
Comment: Yes, I remember Einbrenn very
well. It was a necessary staple in the
Donauschwaben kitchens and was used to fortify many
vegetables. |
We
could not afford meat every day, so
a "Zuspeis" made with almost any
vegetable—beans, peas, carrots,
spinach, Savoy cabbage, Swiss chard,
zucchini/vegetable marrow, potatoes,
etc. Various herbs and spices were
added to enhance the flavor of the
different vegetables. Einbrenn was
added to Kren-Soss
(horseradish sauce) and
Paradeis-Soss (tomato
sauce)—served with the beef or
chicken boiled for soups. It was
also used to thicken vegetable and
creamed vegetable soups. A favorite
and very economical soup was
Einbrennsupp, simply made with
fat, flour, water, caraway seeds and
salt. When we had nothing else to
eat in the camps, this soup kept us
alive.
I was taught to cook the fat and
flour only till it turned a golden
color—never brown—so as not to
discolor the Zuspeis, soup or
sauce.
Normally the fat (butter, lard or
oil) is melted in the pan, then the
flour added and stirred together
until the desired color is
reached—the browner the color, the
stronger the flavor. If you want a
more delicate taste, cook to a gold
color. Then the pan is cooled off a
bit, the stock or water is added and
stirred with a whisk to prevent
lumps from forming. The vegetables
are added after that. I have not
heard of browning the flour alone,
but I could be wrong.
In our affluent western world we try
to cook vegetables au natural
with less calories, but occasionally
I succumb to temptation and add an
Einbrenn—I couldn't imagine
Kirbsezuspeis (grated zucchini
or vegetable marrow), flavored with
dill, parsley and sour cream) any
other way! Des schmeckt gut—that
tastes great!
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 28 Sep 2006]
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