On Fri 11 Mar 2005 01:54:12p, kodi wrote in rec.food.cooking:

> Years ago, when I was visiting Germany, I had a delecious meal and all
> I remember is how good the spetzel was.
> I've just bought some at a nearby German store, but now I have no idea
> what type of sauce to put over it.
> Can any one help me out?
>

I almost always make spaetzle when I make chicken or veal paprikash. The
gravy/sauce is heavenly over the dumplings.

As a side dish alone, I would make browned butter, perhaps with a bit of
onion in it, and toss the spaetzle in it.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974