4 med. potatoes
1 1/2 qts. water
2 tbsp. butter
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add butter. To make rivel, rub egg and flour together, then add milk. These are best made by cutting through mixture with two forks. Drop rivels, which are no larger than a cherry stone, into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with parsley or pieces of crisp bacon. Serves 4.