| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
c |
Milk |
| 1 |
c |
Butternut squash pure |
| 4 |
c |
Flour; maybe less |
|
|
Freshly-grated nutmeg; to taste |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Oil -; (to 2 tbspns) |
| 2 |
tb |
Butter |
| 1 |
tb |
Chopped parsley; for garnish |
| 2 |
tb |
Bread crumbs; (optional) |
INSTRUCTIONS
In a large bowl whisk eggs, milk and squash. Gradually stir in enough
flour to form a thick batter. Season heavily with nutmeg, salt and
pepper. Using a rubber spatula, press batter through a colander into
a large pot of boiling salted water. When spaetzle float to top, they
are done. With a slotted spoon or spider transfer to a bowl filled
with ice water, to cool. Drain and toss to lightly coat with oil. Set
aside, refrigerated, for several hours, if desired or prepare
immediately. Melt butter in a saute pan add spaetzle, and toss until
warmed through; add parsley and bread crumbs, if desired and season
to taste with salt and pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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