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Instructions |
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In a 2 quart, 8 inch pot, combine 3 chicken bullion cubes with 3 cups
water, bringing to a boil to dissolve the bullion. Reduce the heat to
slightly bubbling of the liquid. You can start this process before and
while you are combining the other ingredients.
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Stir together the flour and salt. Combine the eggs and milk and stir in
the flour mixture until all ingredients are well combined. Ideally the
liquid should be of a texture that will flow slowly off of a teaspoon.
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Using either a potato ricer or colander with approximately 1/8 inch
diameter holes hold the device over the slightly bubbling broth mixture
and press the batter through the holes. The extruded pieces should fall
gently into the broth, cooking for 2-3 minutes. Generarlly they are
ready when they are floating. Do not over crowd the liquid.
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Scoop the spaetzle out with a mesh scoop and place in a bowl. Stir in
some melted butter to keep the spaetzle from sticking together. Garnish
with chopped parsley.
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Serving
Suggestions |
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This is a great side for any meat dish. Great with gravy topping.
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Originally Submitted
3/10/2011
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