Recipe: Berta's Spaetzle

BERTA'S SPAETZLE

"With the Sauerbraten (see recipe), I serve Spaetzles and red cabbage (see recipe) and a green salad with a lite dressing. You will need a Spaetzle maker, you can find them in German or Swiss cook shops."

3 eggs
3 egg yolks
1 1/2 cups milk
3 cups flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3/4 tsp. ground white pepper
Grated nutmeg
6 tablespoons butter, melted
2 quarts chicken stock
1/3 pound butter, melted (plus additional for serving)
Salt and freshly ground black pepper.

Beat eggs and egg yolks together; add milk; set aside.

Sift together flour, baking powder, salt, white pepper and some grated nutmeg (I use lots of nutmeg because we like it). Add melted butter. Slowly add egg and milk mixture. Strain batter if necessary to remove lumps.

Bring the chicken stock to a boil. Using a Spaetzle maker, drop in 1/4 teaspoon of batter, about 10 a time. Cook for 2-3 minutes or until spaetzles rise to the top. Remove with a slotted spoon as they are done and put them in a colander under cold running water while continuing to cook balance of batter. (When making spatzeles in advance, keep them in cold water in refrigerator until ready to serve.)

To serve, melt butter in large frying pan at Spatzeles and heat. Season with salt and fresh ground pepper.

From: Berta,Ca