Beat the first four ingredients into a smooth dough and stir vigorously. Now cut off the flour sparrows with a tablespoon and let them slide into boiling salted water. This works best if you briefly hold the spoon in the boiling water before each tapping.
Bring the flour sparrows to the boil briefly and then let them steep for 15-20 minutes over a low heat.
Tastes great as an insert in stews (e.g. lentil stew) or lightly roasted with an egg on top and a green salad.
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