In a pot, mix beef broth and milk, add salt and bring to a boil. Stir in the millet and cook on low heat for about 20 minutes. Stir repeatedly in between. Mix in the grated cheese and spread the mixture to the thickness of a finger on a tray moistened with water. Allow to cool. Then cut into rectangles and fry them in hot butter on both sides.
Preparation Tip:
By Hirschprein, also: Hirsebrein, is understood in good Carinthian the peeled millet, which was once an important part of the people's food. It must be rinsed hot before cooking. By the way, millet dishes were always eaten as the last course of a meal in the past, because it is said: "Millet closes the stomach".
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