MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bechinalt (Hungarian Gizzard Soup)
 Categories: Poultry, Soups
      Yield: 4 Servings
 
      2 lb Gizzards
           Salt
           Pepper, black
      4 T  Flour
      4 T  Butter
      3 cl Garlic, minced
 
  Calories per serving: 316, Fat grams per serving: 12
  Approximate Cook Time: 1:30
  
  Place the gizzards in a large saucepan with water to cover (about 2
  quarts); 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 broth to make a cream-soup
  consistency, stirring constantly. Return the gizzard pieces to the
  stew, and heat a few minutes. Serve with challah.
 
MMMMM