|
Spaetzle 9
2 eggs, beaten
1/4 cup of milk
1 cup of flour
1/2 teaspoon of salt
Dash of pepper
Mix everything (batter will be thick). Drop by tablespoonfuls into large pot salted boiling water, cook until spaetzle's rise to top approximately 5 minutes. Serve with melted butter or margarine or gravy. Serves 3 to 4.
|
|
Spaetzle
2 eggs
1 1/2 cups of flour
1/2 cup + 2 tablespoons of water
1/2 teaspoon of salt
1/4 teaspoon of baking powder
Mix ingredients. Shred with knife from lip of bowl into boiling salted water. Cook until they float, about 15 minutes. Add butter to the drained spaetzle and serve. Good with veal or fish, a real favorite.
Spaetzle
3 cups of sifted flour
1 teaspoon of salt
1/4 teaspoon of nutmeg
3 eggs, beaten
5 tablespoons of butter
1/2 to 3/4 cup of milk
Sift together flour, salt and nutmeg. Beat in eggs. Add 1 tablespoon melted butter. Add enough milk to make a thick dough. Put dough through a spaetzle maker or place dough on a flat plate and with a sharp knife cut small pieces of dough. Place dough into boiling salted water and boil for 6-8 minutes. If preferred, drop small portions of dough from a teaspoon and boil 10-12 minutes. Remove spaetzle with a slotted spoon and place in a colander. Splash with cold water and drain. Sauté in butter until golden. Serves 6-8. This recipe is excellent made ahead of time and reheated in the microwave. |
|