Recipes from Germany and Austria :: German and Austrian Potato and Noodle Side Dishes
Posted by bettyboop50 at recipegoldmine.com May 28, 2001
1 c. flour
1/2 tsp. salt
Dash white pepper
2 eggs lightly beaten
1/4 c. milk
4 quarts chicken broth or water
2 Tbsp. butter or butter-replacement
Grated parmesan cheese, optional
In a bowl, combine flour, salt and pepper. Add eggs and milk; stir to mix well (batter will be thick).
In a Dutch oven or large kettle, bring chicken broth or water to a boil. Drop batter by 1/2 tsp.fuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well.
In a skillet, heat spaetzle in butter until lightly browned.
Serve with schnitzel and gravy or with parmesan cheese.
