Categories: Soups/stews, German 
      Yield: 4 servings 
  
      2 tb Flour                                    Broth 
      1    Egg                                      Salt 
           Salt to taste                            Nutmeg 
      1 tb Water                                    Pepper 
           Soup:                                    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 by:  Karin Brewer, Cooking Echo, 8/92