INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, combine all ingredients except butter, adding
enough liquid so that batter is the consistency of a thick crepe
batter. With a wooden spoon or spatula, beat batter in a circular
motion, to incorporate as much air as possible into the dough (about  5
minutes). Allow dough to rest 10 minutes, then beat again another 5
minutes.  Bring lightly salted water (or stock) to a boil.  Turn heat
down so  water just simmers.  Using a large-holed colander, vegetable
mill,  spatzle cutter or a pastry bag, drop small bits of dough into
simmering liquid. (If using colander, press batter through holes.  With
pastry bag, break off small bits with a knife; or place a flat,
large-holed cheese grater over top of pot and press batter through  the
openings with a spatula.) When cooked, spatzle will rise to the
surface (about 5 minutes).  Remove with a slotted spoon, rinse under
cold water and drain well.  (To keep ahead of time, place spatzle on a
damp towel and  refrigerate, up to a day or two.)  To reheat, place
butter on a large baking pan and place in moderate  oven to melt
butter.  Spread spatzle on pan and toss to coat with  butter. Heat,
uncovered, in 350 F. oven until golden brown and  slightly crisp. Or
saute in butter.  Good served with veal or pork chops and sour cream
gravy.  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985.  Pg. 24. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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