For the Ausseerländer Kasspatz’n, mix flour, eggs and salt with the water-milk mixture to a thick dough. Drive directly from the board through the whisk or cook with the Spätzlehobel in boiling water (= make Spatz’n) and cook.
Then strain and heat the clarified butter in a heavy pan, add Spatz’n and fry until done, topped with cheese.
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