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Combine the first four ingredients in a small beaker like
pot and stir until smooth. (The batter should drip in a long thin thread
off the spoon). Tilt the pot and scrape the batter off the edge into the
boiling broth. This results in the elongated 'Schletterle' which
are sort of halfway between spaetzle and noodles. Bring to a second boil,
and adjust seasoning (salt, nutmeg, pepper, and greens). Serve.
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