Spatzen and Spaetzle

[Peter Richardson]

Allen, I'll be up for supper next weekend. What you describe causes to me
the mouth-water to run together. I don't, I'm ashamed to say, know about
rivels, unless they describe the little trails of liquid that appear on
one's chin after a hearty meal of Spaetzle.
Regarding the regionalism: The -le suffix points to SW Germany, in general
the Swabian-speaking state of Baden Wuerttemberg.

Peter

> Peter,
>
> I don't recall having Spaetzle very often--usually on some special
> occasion. However, I remember having soup with rivels, which are, I think,
> made from the same ingredients as Spaetzle, i.e. flour, eggs and a little
> salt. The soup was always made with the broth of a brisket that had been
> boiled to death the day before and had finely minced onion, carrot,
> leftover brisket, rice, salt, a great deal of black pepper and rivels. Are
> rivels common in all German and German-American cooking or are they a
> regional specialty (if such a term can be applied) in Germany?
>
> allen
> maberry at u.washington.edu