Title: Schledderles-suppe (schlettersuppe)
 Categories: Soups/stews, German
      Yield: 4 Servings
 
      2 tb Flour
      1    Egg
           Salt to taste
      1 tb Water
           Soup:
           Broth
           Salt
           Nutmeg
           Pepper
           Greens
 
  Similar to 'Einlaufsuppe' ('Pour-In Soup').
  
  Combine the first four ingredients in a a small beaker-like pot and
  stir until smooth.  (The batter should drip in a long thin thread off
  the spoon). Tilt the pot and scrape the batter off the edge into the
  boiling broth.  This results in the elongated 'Schletterle' which are
  sort of halfway between spaetzle and noodles.
  
  Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper,
  and greens).  Serve.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted