'Fred's Modernized Spaetzle
'Fred is short for Winifred, a Teutonic Titwillow who cooked leaden food that happened to taste great. Her spaetzle, however, were remarkably light, for the non-germanic addition of baking powder. This cross between a noodle and a dumpling is perhaps equivalent to the best of Imperial cuisine. (Spaetzle means "little arrows" -- the shape of the dough as it drips into the boiling water.) She served these with roast duck or wiener schnitzel. I like them with any roasts or stews, sometimes by themselves or added at the end to a vegetable stir-fry. Or in soup! Or... or... or...
1/2 cup milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tableshppons butter
Combine eggs and milk. Stir in flour, baking powder, salt, nutmeg and beat the batter until smooth. Boil a large pot of water. Either drop the dough by teaspoonfuls into the boiling water, or pass it slowly through a potato ricer or through a colander. (Fast for small spaetzle, slower for larger.) Boil for 2 minutes or so. Drain well and toss with butter, or melt the butter in a skillet and saute the little dumplings until browned, about 5 minutes. Serves 4 to 6. Excellent fried the next day, too!
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