|Pour all of the roasted bones and veg|
|Allow to thaw overnight|
|Discard the sludge|
When all of the batter on the board is used, wait until the spätzle rise to the surface scoop out with a slotted spoon and place in the cold water to stop the cooking (too much cooking and they are likely to go a bit rubbery). Remove from the water and drain; these are now ready to add to the consommé. Repeat until all of your batter is used up.
You can at this point reduce the consommé even more, by boiling vigorously, but I found it was sufficient goosy.
Place the spätzle back into the pan of stock that they had been cooked in and warm through, bring your consommé to just below boiling and place a tablespoonful of spätzle into each soup plate, and ladle over the hot consommé, serve immediately with some crusty bread or baguette.
|Bit wiggly but the table wouldn't hold still|