Herbed spaetzle

Yield: 4 servings

Measure Ingredient
3.00 eggs
1.00 cup milk
2.00 tablespoon chopped herbs
¼ teaspoon nutmeg
1 salt; to taste
1 freshly-ground white pepper; to taste
3.00 cup flour; more or less
2.00 tablespoon butter

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@...

01-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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