Spaetzle Recipe - Cooking Index
Spaetzle Recipe - Cooking Index
| 2 | Eggs | |
| 2 | Egg yolks | |
| 1/2 cup | 118ml | Heavy cream |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
Mix eggs, egg yolks and cream in bowl. Add remaining ingredients and mix just until moist.
Bring large pot of water to boil, then reduce to simmer. Hold a large-holed slotted spoon over simmering water and push about 1/4 cup dough at a time through holes to make dumplings. Gently simmer until cooked through, about 2 to 3 minutes. Remove with slotted spoon. Transfer to large bowl. Repeat until all dough is cooked.
Serve with "Sauteed Turkey With Tequila Cream Sauce" (the recipe for which is included in this collection).
This recipe yields about 1 pound of spaetzle.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6307 broadcast 10-25 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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