Egg spaetzle (Eierspätzle) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz
- nutmeg
- all-purpose flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Roulades of beef (Rindsrouladen); Rhineland-style sauerbraten with raisin gravy (Rheinischer sauerbraten mit rosinensauce); Oxtail ragout (Ochsenschwanz ragout); Veal scallops in cream sauce (Rahmschnitzel); Medallions of pork with mushrooms in cognac-cream sauce (Schweinemedaillons in weinbrand-sauce); Chestnut-wrapped tenderloin of venison (Rehfilet im maronenmantel); Ragout of venison with chestnuts and mushrooms (Rehgulasch mit maronen und pilzen); Hare braised in red wine (Hasenpfeffer); Roast duck with apple and ham stuffing (Gebratene ente mit apfel-schinken-füllung)
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.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.