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1993-01-20
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: telesoft!rlk@uunet.uu.net (Bob Kitzberger @sation)
Date: Fri, 19 Jul 1991 20:31:56 GMT
Subject: OVO: Spaetzle
References: <2885F299.3EA4@mthvax.cs.miami.edu>
Keywords: recipe OVO
Summary: orig. subject: RECIPE: Spaetzle
Followup-To: rec.food.veg
Organization: TeleSoft, San Diego, CA, USA
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2891BD81.6CE6@mthvax.cs.miami.edu>
Spaetzle (Austrian/Hungarian dumplings)
---------------------------------------
Various English spellings abound, but my Hungarian family has always
pronounced this as "shpetz-leh".
750 gr. flour
3 eggs
salt
1/2 litre water
Mix flour, eggs, and a little salt with 1/2 litre water to a paste. Do
not beat! Drop bit by bit into boiling salted water (the more the
better). Two approaches work here: either (a) lower < 1 teaspoon of
the paste into the boiling water (the spaetzle will separate from the
spoon and start to cook) one by one, or (b) use a coarse grater to
force drops of the paste into the water. Cook for 1-2 minutes then
strain (and rinse, optional). You don't want to over cook these much,
so if you place the paste in spoon by spoon you may have to do a batch
of 10 or 20 spoonfuls, then cook 2 minutes, then another batch, etc.
I prefer spaetzle topped with Chicken Paprikash or Beef Gulyas
(anything with lots of Hungarian paprika!!).
Cheers,
.Bob. rlk@telesoft.com