German Spaetzel Dumplings
1 cup all-purpose flour
1/4 cup milk
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add
alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzel maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzel in butter or margarine. Sprinkle chopped fresh parsley on
top, and serve.
NOTE: Traditional German dumplings. You can also mince a few pieces of bacon in
a pan, and heat the cooked spaetzel in the bacon drippings-only omit the butter,
if preparing recipe with bacon.