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| Home -> [Chicken, Eastern European, Hungarian, Poultry, Soups & Stews] -> [Bechinalt Recipe] |
Bechinalt
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Eastern European, Hungarian, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Gizzards | | | Salt | | | Pepper, black | | 4
| tbsp | Flour | | 4
| tbsp | Butter | | 1 1/2
| tsp | Garlic powder |
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Procedures:
| 1 | Place the gizzards in a saucepan with water to cover (about 2 quarts); salt and pepper to taste. | | 2 | Bring to a boil, and simmer 20 minutes or until the gizzards are done. | | 3 | Drain the gizzards, reserving the broth, and chop them into bite-sized pieces. | | 4 | Skim the broth. | | 5 | Make a light roux of the flour and butter, then add the garlic. | | 6 | Bring the reserved broth back to a boil, then pour about a cup of the boiling broth into the roux, *stirring constantly.* when the mixture thickens, gradually pour the rest of the broth into the stew, stirring constantly. | | 7 | Return the gizzard pieces to the stew, and heat a few minutes. | | 8 | Serve with challah. | | 9 | The impoverished student"s book of cookery, drinkery and housekeepery jay f. | | 10 | Rosenber |
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