| 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 - jpmd44a@prodigy.com
01-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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