Spaetzle: Mix eggs, whipping cream and water, add the flour and beat the dough until it bubbles. Press into boiling salted water with a spaetzle press. When the “spaetzle” float to the surface of the water, remove with a skimmer and quench when cool.
Hunter’s skillet: render strips of bacon in a large, deep skillet, and sauté onions in it. Add the cleaned mushrooms, cut into small pieces. Season with salt, pepper and vegetable soup. Bring to the boil once and draw liquid. Add the sparrows and cook, turning frequently, for about
10 minutes. Season again and serve sprinkled with parsley.
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Our tip: Use bacon with a fine smoky touch!
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