Spaetzle

2 cups all-purpose flour
1 tsp salt
2 eggs
3/4 cup milk
½ cup fine dry bread crumbs
1/4 cup butter or margarine, melted

Stir together flour and salt.  
Combine eggs and milk; stir into the flour mixture.  
Pour batter into a colander with large holes 
	(at least 3/16 inch diameter) or spaetzle maker.  
Hold colander over a kettle of boiling salted water.  
Press batter through the colander to form the spaetzle.  
Cook and stir 5 minutes.  
Drain well.  
Combine the bread crumbs and melted butter or margarine;
	sprinkle over spaetzle.  
Make 4 cups.

Recipe by: Debbie Peladeau
Taken from:  Last Leap,
	  The CFB Baden Soellingen Closure Recipe Book