[Sca-cooks] Period or no?

[Lisa]

I have made Spatzle to go with a German Venison Pepper Stew from a cookbook
my parents got while visiting Germany.  I wish I still had access to the
cookbook.

Lady Elizabeta

----- Original Message -----
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, September 22, 2004 7:45 PM
Subject: Re: [Sca-cooks] Period or no?


>
> David Friedman <ddfr at daviddfriedman.com> wrote:
> [re: VENETIAN XINXANELLA]
>
> > I'm not sure exactly what "drop dumplings" are,
>
> A batter or soft dough which is dropped by spoonfuls into boiling soup or
stew.  It tends to form irregular balls.
> http://www.cooks.com/rec/doc/0,1637,145181-245203,00.html
> http://www.cooks.com/rec/doc/0,164,155176-243196,00.html
>
> > but this sounds as though the dough is going into the liquid in thin
strings or
> > bits--whatever you get after passing it throgh a grater and immediately
into the pot.
>
> I think it would be bits.  The recipe does say that the paste should not
be as thick as that for fideos, which are a kind of noodle.
>
> > Have you tried it? Sounds interesting.
>
> No, I haven't, but it's on my list of want-to-try recipes.
>
>
>
> Lady Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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