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Рецепт German Egg Dumplings With Chervil
by Global Cookbook

German Egg Dumplings With Chervil
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Ингредиенты

  • 1 3/4 c. All-purpose flour
  • 3 lrg Large eggs, beaten lightly
  • 3/4 tsp Salt
  • 1/4 tsp White pepper
  • 1 dsh Grated nutmeg
  • 1 Tbsp. Chopped chervil or possibly
  • 1 Tbsp. Italian flat-leaved parsley chopped
  • 1/2 c. Lowfat milk or possibly water or possibly more as needed
  • 1/4 c. Unsalted butter

Инструкции

  1. In a large mixing bowl, combine all ingredients except butter, adding sufficient liquid so which batter is the consistency of a thick crepe batter.
  2. With a wooden spoon or possibly spatula, beat batter in a circular motion, to incorporate as much air as possible into the dough (about 5 min). Allow dough to rest 10 min, then beat again another 5 min.
  3. Bring lightly salted water (or possibly stock) to a boil. Turn heat down so water just simmers. Using a large-holed colander, vegetable mill, spatzle cutter or possibly 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 possibly 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 min).
  4. Remove with a slotted spoon, rinse under cool water and drain well. (To keep ahead of time, place spatzle on a damp towel and chill, up to a day or possibly two.)
  5. To reheat, place butter on a large baking pan and place in moderate oven to heat butter. Spread spatzle on pan and toss to coat with butter. Heat, uncovered, in 350 F. oven till golden and slightly crisp. Or possibly saute/fry in butter.
  6. Good served with veal or possibly pork chops and lowfat sour cream gravy.