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Beer Tents at Oktoberfest with Cathedral in the Background, Munich, Bavaria, Germany
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Spaetzle Haussner's
Gourmet Archives

2 cups flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, beaten lightly
1/2 cup milk
1/4 cup chicken broth
3 tablespoons unsalted butter

In a large bowl combine the flour, salt and nutmeg and stir in the eggs. Gradually add the milk and chicken broth, beating, and beat the mixture
with a wooden spoon until it is a smooth soft dough.
In a kettle bring 6 quarts salted water to a boil. Arrange a very coarse
grater, smooth side up, over the kettle and with the back of a spoon press
the dough through the grater [or use a spaetzle maker, if you are fortunate
enough to have one]. Stir noodles gently to separate them and boil them,
stirring occasionally, for 20 minutes. Drain the noodles, transfer them to
a bowl of cold water, and then drain them again.
In a large skillet cook the noodles in the unsalted butter over moderate
heat, stirring, until they are heated through. Serves 4.

Excellent with:
Schweinemedallions Badischer Hof
or Zigeuner Schnitzel
 


Featured Archive Recipes:
Buttermilk-Spinach Spaetzle
Fricassee of Spaetzle and Swiss Chard
Inge's Spaetzle Mushroom Gratin
Kartoffelnudeln


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