Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Boiled new potatoes (a
-generous lb)
80 g Butter or lard (1/3 cup)
1 tb Flour
1/2 l Water (2 cups plus 2 Tbsp)
1 Bay leaf
1 Piece lemon peel
1 Clove
1 Onion
Salt and pepper to taste
1 tb Vinegar (or to taste)
1 d Caraway seed
Melt the fat and add the finely chopped onion and
flour. Saute until the onion is golden brown. Add the
water and all the other seasonings. Cook for 1/2
hour. Strain the sauce and pour it over the hot,
sliced potatoes.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer)
