Recipe - German Egg Dumplings With Chervil

1 Three fourths cup Allpurpose flour
3 lg Eggs; beaten lightly
Three fourths teaspoon Salt
One fourth teaspoon White pepper
1 ds Grated nutmeg
1 tablespoon Minced chervil or
1 tablespoon Italian flatleaved parsley
minced
One half cup Milk or water
or more as needed
One fourth cup Unsalted butter

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 largeholed 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, largeholed 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 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini