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  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash white pepper
  • 2 eggs lightly beaten
  • 1/4 cup milk
  • 4 quarts chicken broth or water
  • 2 tablespoons butter or margarine
  • Grated parmesan cheese, optional
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  1. In a bowl, combine flour, salt and pepper. Add eggs and milk; stir to mix well (batter will be thick).
  2. In a Dutch oven or large kettle, bring chicken broth or water to a boil. Drop batter by 1/2 teaspoonsful into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well.
  3. In a skillet, heat spaetzle in butter until lightly browned.
  4. Serve with schnitzel and gravy or with parmesan cheese.

Posted by bettyboop50 at Recipe Goldmine May 28, 2001.

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