German Spaetzle Dumplings
1 cup all-purpose flour
¼ cup milk
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
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