German Spaetzle
Executive Chef Robert Daugherty shares his heritage and skill in making German Spaetzle. Creamy and buttery, with a hint of fresh nutmeg, Robert mixes the batter by hand and then cuts the batter old-school-style on a spaetzle board. No mixers, fancy spaetzle makers or colanders. A perfect accompaniment to his Roast Goose recipe: • Roast Goose
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