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                    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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