1 3/4 cup all-purpose flour
3 large eggs, beaten lightly
3/4 tsp salt
1/4 tsp white pepper
1 dash grated nutmeg
1 tbsp minced chervil or
1 tbsp italian flat-leaved parsley - mince, d
1/2 cup milk or water - or more as needed
1/4 cup unsalted butter
A Recipe for
German Egg Dumplings With Chervil
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This Recipe for German Egg Dumplings With Chervil is one of thousands in the Recipes-to-go Egg Cookbook.
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Vengeance is a dish that can be eaten colld. |
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This is a recipe for German Egg Dumplings With Chervil from the recipe cookbook of Recipes-to-go (Egg)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
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Food Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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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.
Serves: 4
German Egg Dumplings With Chervil Recipe brought to you by Recipes To-Go