German egg dumplings with chervil

1. In a large mixing bowl, combine all ingredients except butter, adding enough liquid so that batter is the consistency of a thick crepe batter.
2. With a wooden spoon or spatula, beat batter in a circular motion, to incorporate as much air as possible into the dough (about 5 minutes).
3. Allow dough to rest 10 minutes, then beat again another 5 minutes.
4. Bring lightly salted water (or stock) to a boil.
5. Turn heat down so water just simmers.
6. Using a large-holed colander, vegetable mill, spatzle cutter or a pastry bag, drop small bits of dough into simmering liquid.
7. (if using colander, press batter through holes.
8. With pastry bag, break off small bits with a knife; or place a flat, large-holed cheese grater over top of pot and press batter through the openings with a spatula).
9. When cooked, spatzle will rise to the surface (about 5 minutes).
10. Remove with a slotted spoon, rinse under cold water and drain well.
11. (to keep ahead of time, place spatzle on a damp towel and refrigerate, up to a day or two).
12. To reheat, place butter on a large baking pan and place in moderate oven to melt butter.
13. Spread spatzle on pan and toss to coat with butter.
14. Heat, uncovered, in 350°F.
15. oven until golden brown and slightly crisp.
16. Or saute in butter.
17. Good served with veal or pork chops and sour cream gravy.