Spätzle from The German Cookbook (page 288) by Alfons Schuhbeck
- whole nutmeg
- plain flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Swabian-style veal roulade (Schwäbische Kalbsvögerl); Pork schnitzel with mushroom sauce (Jägerschnitzel); Pork medallions with creamy mushroom sauce; Braised leg of hare; Braised hare (Hasenpfeffer); Shoulder of roe venison; Slow-roasted saddle of roe venison
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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