| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Ground pepper |
| 1/4 | ts | Ground nutmeg |
| 4 | tb | Unsalted butter |
| 2 | tb | Chopped fresh sage |
INSTRUCTIONS
Combine the eggs and milk. Combine the flour, salt, pepper and nutmeg. Using a wooden spoon add the liquid to the flour and mix to combine well. Mix the dough well and let rest for 10 to 15 minutes. Bring 4 quarts of water to a boil. Using a spaetzle maker (a utensil that resembles a food mill) or passing the dough through a colander, position the utensil over the boiling water. Pass the spaetzle dough into the water and allow to cook for 2 to 3 minutes or until the spaetzle floats to the surface. Use a spider strainer to scoop the spaetzle out of the water and place in a bowl. Melt the butter in a sauce pan, until it begins to turn brown. Add the chopped sage and pour the butter over the spaetzle and serve. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8845 Posted to MC-Recipe Digest V1 #536 by Angele Freeman <jfreeman@netusa1.net> on Mar 22, 1997
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