HUNGARIAN SPAETZELS
2 cups sifted flour
2/3 cup milk
2 eggs
2 egg yolks
1 1/2 teaspoons salt
Dash ground nutmeg
Dash ground black pepper
1/2 cup fresh bread crumbs
1/4 cup butter
1 Tbsp. minced fresh parsley
Mix all ingredients except bread crumbs, butter and parsley.
Place the mixture in coarse-sieved colander over large kettle of rapidly boiling salted water. With a cup or mallet press the mixture through the colander. Cook for about five minutes after pressing through colander. Stir occasionally to keep from sticking. Rinse cooked Spaetzel under cold water. Drain.
Melt the butter and add bread crumbs. Brown the crumbs lightly and stir in Spaetzel and brown lightly over low heat.
Sprinkle with parsley and serve with goulash or other saucy meat dishes.
Source: Zane Williamson of Palm Springs to The Desert Sun, March 22, 2006
2 cups sifted flour
2/3 cup milk
2 eggs
2 egg yolks
1 1/2 teaspoons salt
Dash ground nutmeg
Dash ground black pepper
1/2 cup fresh bread crumbs
1/4 cup butter
1 Tbsp. minced fresh parsley
Mix all ingredients except bread crumbs, butter and parsley.
Place the mixture in coarse-sieved colander over large kettle of rapidly boiling salted water. With a cup or mallet press the mixture through the colander. Cook for about five minutes after pressing through colander. Stir occasionally to keep from sticking. Rinse cooked Spaetzel under cold water. Drain.
Melt the butter and add bread crumbs. Brown the crumbs lightly and stir in Spaetzel and brown lightly over low heat.
Sprinkle with parsley and serve with goulash or other saucy meat dishes.
Source: Zane Williamson of Palm Springs to The Desert Sun, March 22, 2006
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