| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce06 | 4 | servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Milk |
| 2 | tb | Chopped herbs |
| 1/4 | ts | Nutmeg |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 3 | c | Flour; more or less |
| 2 | tb | Butter |
INSTRUCTIONS
In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another saute pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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