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Bechinalt

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BECHINALT
 Categories: Chicken, Soups
      Yield: 4 Servings
 
      2 lb Gizzards
           Salt
           Pepper, black
      4 tb Flour
      4 tb Butter
      3    Garlic clove; minced
 
  Calories     per serving: 316 Fat grams per serving:
       12    Approx. Cook Time: 1:30
  
  Place the gizzards in a large saucepan with water to cover; salt and
  pepper to taste. Bring to a boil, and simmer 20 minutes or until the
  gizzards are done. Drain the gizzards, reserving the broth, and chop
  them into bite-sized pieces. Skim the broth.
  
  Make a light roux of the flour and butter, then add the garlic. 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 in enough of the broth to make a cream-soup
  consistency, stirring constantly. Return the gizzard pieces to the
  stew, and heat a few minutes. Serve with challah.
 
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