Dumplings Liver Dumplings by Pat T

Pat T posted 12-14-98 12:14 PM

Leberknoedel (Liver Dumplings)

(4 servings)
4 Chopped, stale kaiser-type rolls
l-1/8 Milk (1/2 cup plus 1/2 Tbsp)
1 Onion, finely chopped
1 (small) bunch parsley, chopped
A little butter for sauteing
150 g Ground liver (5 oz)
A little scraped spleen (optional)
2 Tblsp. Fresh (not dried) Marjoram
1 Egg
Ground nutmeg
A little bit grated lemon peel

Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add onion mixture - along with the other ingredients - to the soaked rolls and mix well into a firm mass.

If the mixture is too loose, add a bit of plain breadcrumbs.

Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve. Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin
Brewer, Cooking Echo, 9/92

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