Spatzen and Spaetzle

[James A. Landau]

In a message dated 2/16/01 1:23:46 AM Eastern Standard Time,
markodegard at HOTMAIL.COM writes:

>>Some people (elsewhere) use a device (a Spaetzlemaschine -- is it called a
> >potato shredder?)
>
> Potato ricer. This exactly resembles certain garlic presses, tho' a ricer is
> much much larger. It extrudes the material.
>
> Riced potatoes are rather like duchess potatoes -- something you only
> experience in an overpriced restaurant.

MWCD10 does not have "rice" as a verb but does have "ricer": "a kitchen
utensil in which soft foods are pressed through a perforated container to
produce strings"

Just to confuse things, _The Settlement Cook Book_ from 1901 has the
following recipe:

     DUCHESSE POTATOES
   mashed potatoes        1 egg
Take freshly boiled and mashed potatoes or some that are left over, add to
them the beaten yok of egg, place in a greased tin and form in balls, hears
or falt cakes, brush with the beaten white and brown in oven.

       - Jim Landau