Hungarian Liver Dumplings In Soup Recipe
Ingredients
| 4 ounces cooked calf or chicken livers | ||
| 2 slices enriched white bread, made into crumbs | ||
| 1/3 cup instant non-fat dry milk | ||
| Eggs | 2 | |
| Minced parsley | 2 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Chicken bouillon cubes | 2 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put liver through meat grinder, place in mixing bowl.
Add bread crumbs, dry milk, eggs and parsley.
Season with salt and pepper.
Mix well.
Combine water and bouillon cubes in' saucepan, and bring to a slow boil.
Divide liver mixture into 8 dumplings and drop four of them into bouillon.
Cook for 5 minutes.
Remove dumplings with a slotted spoon.
Repeat with remaining dumplings.
Place 4 dumplings in each of 2 soup bowls; pour bouillon into each bowl.
Add bread crumbs, dry milk, eggs and parsley.
Season with salt and pepper.
Mix well.
Combine water and bouillon cubes in' saucepan, and bring to a slow boil.
Divide liver mixture into 8 dumplings and drop four of them into bouillon.
Cook for 5 minutes.
Remove dumplings with a slotted spoon.
Repeat with remaining dumplings.
Place 4 dumplings in each of 2 soup bowls; pour bouillon into each bowl.
Chef
