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Recipe Name: German Egg Dumplings With Chervil Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 3/4 Cup(s) All-Purpose Flour
3 Eggs, beaten lightly
3/4 Teaspoon(s) Salt
1/4 Teaspoon(s) White pepper
1 Dash(s) Grated nutmeg
1 Tablespoon(s) Minced chervil or
1 Tablespoon(s) Italian flat-leaved parsley
1/2 Cup(s) Milk or water
or more as needed
1/4 Cup(s) Unsalted butter
In a large mixing bowl, combine all ingredients except butter,
addingenough liquid so that batter is the consistency of a thick crepe
batter.With a wooden spoon or spatula, beat batter in a circular
motion, toincorporate as much air as possible into the dough (about 5
minutes).Allow dough to rest 10 minutes, then beat again another 5
minutes.Bring lightly salted water (or stock) to a boil. Turn heat
down sowater just simmers. Using a large-holed colander, vegetable
mill,spatzle cutter or a pastry bag, drop small bits of dough into
simmeringliquid. (If using colander, press batter through holes. With
pastry bag,break off small bits with a knife; or place a flat,
large-holed cheesegrater over top of pot and press batter through the
openings with aspatula.) When cooked, spatzle will rise to the surface
(about 5minutes).Remove with a slotted spoon, rinse under cold water
and drain well. (Tokeep ahead of time, place spatzle on a damp towel
and refrigerate, up toa day or two.)To reheat, place butter on a large
baking pan and place in moderate ovento melt butter. Spread spatzle on
pan and toss to coat with butter.Heat, uncovered, in 350 F. oven until
golden brown and slightly crisp.Or saute in butter.Good served with
veal or pork chops and sour cream gravy.From _Nancy Enright's Canadian
Herb Cookbook_ by Nancy Enright. Toronto:James Lorimer & Company, 1985.
Pg. 24. ISBN 0-88862-788-2. Electronicformat by Cathy Harned.From
Gemini's MASSIVE MealMaster collection at

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