Käsespätzle Sauce
with Fontina and Gruyere Cheeses

Cheese sauce for 2


1/2 cup milk 
1 teaspoon flour
3 or 4 chopped basil leaves
A chunk of Fontina and a chunk of Grüyere
1 dash of hot sauce - I used Tiger sauce
Salt and pepper to taste
Hunk of butter

In a small pan, whisk slowly over medium low heat until thick. Pour over spatzle.

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©2019 by New Century German Cooking / German Cooking / Diane Janowski