German egg dumplings with chervil

4 Servings

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
3 larges Eggs; beaten lightly
¾ teaspoon Salt
¼ teaspoon White pepper
1 dash Grated nutmeg
1 tablespoon Minced chervil or
1 tablespoon Italian flat-leaved parsley minced
½ cup Milk or water or more as needed
¼ cup Unsalted butter

Directions

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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