*  Exported from  MasterCook  *
 
                     GERMAN EGG DUMPLINGS WITH CHERVIL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Harned 1994                      Herb/Spice
                 Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            All-purpose flour
    3       lg           Eggs -- beaten lightly
      3/4   ts           Salt
      1/4   ts           White pepper
    1       d            Grated nutmeg
    1       tb           Minced chervil or
    1       tb           Italian flat-leaved parsley
                         -- minced
      1/2   c            Milk or water
                         -- or more as needed
      1/4   c            Unsalted butter
 
   In a large mixing bowl, combine all ingredients except
   butter, adding enough liquid so that batter is the
   consistency of a thick crepe batter. With a wooden
   spoon or spatula, beat batter in a circular motion, to
   incorporate 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 so water just simmers.  Using a large-holed
   colander, vegetable mill, spatzle cutter or a pastry
   bag, drop small bits of dough into simmering liquid.
   (If using colander, press batter through holes. With
   pastry bag, break off small bits with a knife; or
   place a flat, large-holed cheese grater over top of
   pot and press batter through the openings with a
   spatula.) When cooked, spatzle will rise to the
   surface (about 5 minutes).
   
   Remove with a slotted spoon, rinse under cold water
   and drain well. (To keep ahead of time, place spatzle
   on a damp towel and refrigerate, up to a day or two.)
   
   To reheat, place butter on a large baking pan and
   place in moderate oven to 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. Electronic format by Cathy
   Harned.
  
 
 
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