Spaetzles

1 cup    flour
1        egg
1/2 cup  milk
1/2 tsp  salt

Combine the dry ingredients (add nutmeg to taste if
doing it for German Cooking, omit if for Hungarian). 
Add the milk and egg and let it form into a batter of
sorts. 

Meanwhile, have a wide pan of water with salt boiling.
Take the batter and put it into a spaetzle maker, or I
used a french fry basket, and rubbed it with the
bottom of a spatula to break it up. When the spaetzles
float, use a slotted spoon and put them into a
colander.  

Note:  The above were used in sauer-braten, chicken
paprikash, and fried in butter.  It is another trump
card hidden up my sleeve. 

Contributed by Eddie Van Huffel