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Archiver > DONAUSCHWABEN-VILLAGES > 2007-03 > 1174532220


From: "Jerome Buza" <>
Subject: Re: [DVHH] Einbrenn
Date: Wed, 21 Mar 2007 19:57:00 -0700
References: <BAY15-F13C589E85A190D0F470665B4740@phx.gbl><8C93A1F27C336EF-53C-8741@FWM-D07.sysops.aol.com>


Einbrenn is the same as the roux that you see all the chef's on TV using,
especially in the New Orlean's cooking. We use it in bean soup, stuffed
peppers, and stuffed cabbage and we used to make a carrot dish that had
einbrenn and I loved it. Now, with all this talk, I have thought about the
carrot dish and intend to make it soon.

Margaret
----- Original Message -----
From: <>
To: <>; <>
Sent: Wednesday, March 21, 2007 3:26 PM
Subject: Re: [DVHH] Einbrenn


> Hello,
> I didn't know that anyone was familiar with einbrenn anymore! Our family
> also added it to the sauce for stuffed peppers and stuffed cabbage.
> Kathy
>
> -----Original Message-----
> From:
> To:
> Sent: Wed, 21 Mar 2007 3:55 PM
> Subject: [DVHH] Einbrenn
>
>
> Hello everyone
>
> I don't know how many of you realize that einbrenn was used in many DS
> recipes. There was Knoflsoss (garlic sauce), paradeissoss (tomato sauce)
> and kaprsoss (dill sauce) to go with the meat and vegetables from the
> sunntagssupp.
>
> Einbrenn was used for paradeissupp and einbrennsupp.
>
> It was added, with paprika, to süsskraut (boiled cabbage), to sauerkraut,
> to (white) beans and to spinach (without paprika)
>
> The sauce for krautsarma and paprichsarma was thickened with einbrenn.
>
> These are just a few dishes I can think of right now, I'm sure there must
> be more.
>
> Anne D.
>
>
>
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