| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Soups/stews, German |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1 |
|
Egg |
|
|
Salt to taste |
| 1 |
tb |
Water |
|
|
Soup: |
|
|
Broth |
|
|
Salt |
|
|
Nutmeg |
|
|
Pepper |
|
|
Greens |
INSTRUCTIONS
Similar to 'Einlaufsuppe' ('Pour-In Soup').
Combine the first four ingredients in a a small beaker-like pot and stir
until smooth. (The batter should drip in a long thin thread off the
spoon). Tilt the pot and scrape the batter off the edge into the boiling
broth. This results in the elongated 'Schletterle' which are sort of
halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and
greens). Serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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