German Spaetzle Dumplings

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.