Yield: 4 servings
|2.00 tablespoon||chopped herbs|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|3.00 cup||flour; more or less|
In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper.
Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another saute pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-111 broadcast 12-17-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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