| 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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