Recipe - Spaetzle 2

1 One half cup Flour
Three fourths cup Water
2 Eggs; beaten
One half teaspoon Salt
1 Chicken bouillon cube
3 tablespoon Butter
1 tablespoon Chopped parsley
One fourth cup Parmesan cheese

Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to 6
cups boiling water. Using a spatula press One half of the batter through large
holed colander into boiling bouillon. Cook until spaetzle float to the top,
remove with slotted spoon. Repeat with remaining batter. Toss with butter
and parsley. Add cheese and toss.
Recipe By : EATL

Posted to EATL Digest 18 October 96

Date: Sat, 19 Oct 1996 08:47:28 0500

From: Pat Roll familyroll@NWOHIO.COM