German Egg Dumplings With Chervil
GERMAN EGG DUMPLINGS WITH CHERVIL
[code]Recipe By :
Serving Size : 4 Preparation Time :0:00[/code]
[code] 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[/code]
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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