Spatzle with noisette butter

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 7
Servings 6
Time

Ingredients

  • 500
    g
    cake flour
  • 4
    eggs
  • 100
    ml
    cream
  • 100
    ml
    milk
  • 15
    ml
    salt
  • 5
    ml
    nutmeg or pepper to taste
  • lightly browned butter, to coat
 

Method

 
Blend the flour, eggs, cream, milk and salt. Season with nutmeg or pepper. Stir well to develop gluten.
Bring a large saucepan of lightly salted water to the boil. Flatten dough to 3 mm thick on a floured board and cut off thin strips. Coat in flour and drop into the boiling water. Leave the spStzle to poach until they rise to the surface.
Remove with a slotted spoon and drain.
Serve piping hot, liberally coated with noisette butter (lightly browned butter), as an accompaniment to veal in cream sauce.
 

 

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