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For the shallot marmalade: 2 tablespoons unsalted butter 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings 1 cup sugar 1/2 cup sherry vinegar For the peppered spaetzle: 4 cups all-purpose flour 1 tablespoon kosher salt 2 tablespoons freshly ground black pepper [...]
Read the recipe at epicurious.com
