| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pastas, Emeril, Ethnic, Am/la |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; slightly beaten |
| 1 1/2 |
c |
Flour; sifted |
| 1/2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
INSTRUCTIONS
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a
simmer. In a bowl, stir all the ingredients together. Place a colander
over the pan, pour about 1/4 of the batter into the colander, and press
through the holes with a plastic spatula into the hot water. When the
spaetzle starts to float to float to the surface, cover the pan and keep
covered until the spaetzle appears to swell and is fluffy. Remove the
dumplings and repeat the procedure with the remaining batter.
Source: Essence of Emeril, #EE2331, TVFN Adapted from Art Culinaire issue
#39 formatted by Lisa Crawford, 5/12/96
Posted to MealMaster Recipes List, Digest #149
Date: 28 May 96 00:39:21 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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