Was gibt’s zu essen?. Kapitel 5. Was isst du lieber?. Sauerbraten oder Schweinebraten? Hühnersuppe oder Tomatensuppe? Forelle oder Fischfillet? Wiener Schnitzel oder Steak? Bratkartoffeln oder Salzkartoffeln?. Ein Foto von Sauerbraten – Schmeckt uns sehr, nicht wahr??. Wiener Schnitzel.
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- 1 kg (2 1/4 lb.) raw Potato
- 250 g (9 oz.) boiled potato
- 350 g (12 oz.) flour
- 250 ml (1 cup) boiling milk
- 1 egg
- 2 tbsp. bread crumbs
- Small browned croutons
- Salt, pepper and nutmeg
Peel and grate the raw potatoes; place them in a bowl and pour the boiling milk over top; drain; transfer to a bowl;
grate the cooked potatoes;
in a bowl, combine the two kinds of potato, flour and egg until smooth; season with salt, pepper and nutmeg;
form into balls, inserting a little crouton into each one; poach in water or stock for about 20 minutes;
in a small saucepan, heat some butter until lightly browned with some bread crumbs; pour over the knödel and serve hot.
spaetzle = spätzle = spatzele = spetzli Pronunciation: SHPATES-luh OR SHPATE-sul Plural: spaetzen OR spaetzles Notes: Germans serve these small dumplings as a side dish, often alongside roasted meats. Spaetzle is often topped with butter, bread crumbs, or a sauce, or tossed with cheese and onions. Look for boxes of dried spaetzle in large supermarkets or gourmet shops. Substitutes: egg noodles