Poprobins aka rivels (riwwele)
List of Ingredients
POPROBINS, OR RIVELS (RIWWELE)
"There are two distinctly different methods for making rivels, with two
very different results.
"The first method, which is probably the oldest -- and by many German
cooks considered the most correct -- calls for rubbing the dough against
a grater or colander with small holes to produce a form of pasta
resembling rice.
"The other type of rivel is made by rubbing flour and egg between the
fingers to form little wormlike bits of dough, which are sometimes given
further shaping, such as pressing to form "flakes." Perhaps because it
is handled and thus more compressed than the other, this type of rivel
tends to be tough and doughy, even though it has an avid following among
many Dutch cooks. My recipe advocates the classic technique. It comes
from my distant cousin, Liselotte Weber Paul, of Steinwenden in the
Pfalz."
Yield: 6 to 8 servings
1-3/4 cups (215g) unbleached all-purpose flour
1/8 teaspoon sea salt
2 large eggs
2 tablespoons (30ml) effervescent mineral water or plain seltzer water
2 tablespoons (30ml) sunflower or vegetable oil
8 cups (2 liters) meat stock
Sift the flour and salt into a large bowl. Make a well in the center.
In a separate bowl, beat the eggs until lemon colored, then add the
mineral water. Pour this into the well in the flour and stir to form a
soft dough. Break off pieces of dough and dip them in flour. Then rub
through the holes of a vegetable grater or colander. Spread the crumbs
on a cookie sheet or cloth to dry (about 25 minutes).
Bring 8 cups (2 liters) of salted water to a hard boil, then reduce to a
simmer. Add the sunflower oil and prepared rivels. Cook 3 to 4 minutes.
When all the rivels are floating--a sign they are done--drain and
transfer to hot meat stock for rivel soup or reserve for later use as a
side dish. A vegetarian rivel soup can be made with Spelt Stock (page
81) flavored with chopped scallions and herbs.
Poprobins are made by pan-frying cooked rivels in butter or by
deep-frying in oil or lard preheated to 375 degrees F (190 degrees C)
until golden color and crisp. They are then scattered piping hot over
the surface of soups right before serving.
RIVEL SOUP
2 cups flour
1/2 teaspoon salt
1 egg, well beaten
Chicen or beef broth
1 can crushed corn
Combine the flour, salt and beaten egg and mix together with the fingers
until mixture is crumbly. Pour this mixture into the broth, add the corn
and cook about 10 minutes. The rivels will look like boiled rice when cooked.
Pennsylvania Dutch Cook Book
Fine Old Recipes
Made Famous by the Early Dutch Settlers in Pennsylvania
(c) 1936
Recipe
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