1.   Lift the cooked spaetzle from the saucepan with a strainer or slotted spoon.

2.   Remove spinach with a strainer or slotted spoon, and plunge it into a large bowl that has been filled with ice water to stop the cooking.

3.   Remove them with a spatula or slotted spoon, and allow them to drain on paper towels.

4.   Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates.

5.   Use slotted spoon to remove lemon zest.

6.   Use slotted spoon to transfer endive to serving platter.

7.   When dried mushrooms are tender, transfer to skillet with slotted spoon.

8.   When spaetzle rise to top, remove with skimmer or slotted spoon to a baking sheet lined with paper towels.

9.   When spaetzle rise to top, remove with skimmer or slotted spoon to a baking sheet lined with paper towel.