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Bärlauchspätzle Seminarbäuerin Elfriede Schachinger aus Schlatt Zutaten: 300 g Mehl (griffig), 2 Eier, 100 g Bärlauch, ca. 1/8 l Milch, Salz, Pfeffer, Muskatnuss, 150 g Schinken, 1 Zwiebel, 1 EL Butter, 1 Becher Saue
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Document Date: 2018-04-02 03:59:27
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File Size: 315,69 KB
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