Liver Dumplings Recipe
Ingredients
| 250 g / 1/2 lb calf's liver | ||
| Bread rolls | 4 Small | |
| 25 g / 1 oz / 1/4 stick butter | ||
| 1 onion, peeled and chopped | ||
| Chopped parsley | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Salt | To Taste | |
| black pepper | 1 | |
| Pinch of nutmeg | ||
| Marjoram | 1/2 Teaspoon | |
| 50 g / 2 oz / 2/3 cup dried breadcrumbs | ||
| Flour | 2 Tablespoon | |
Directions
Grind the calf's liver, or finely chop with a sharp knife.
Break up the rolls.
Soak them in water, squeeze dry, and pluck apart.
Melt butter in a frying pan, and saute onions and parsley until golden.
Combine all ingredients, and shape into small balls about 2 1/2 cm/1 in in diameter.
Drop into boiling soup or stock.
Boil uncovered for about 10 min., or until dumplings rise to surface.
Serve in bowls, with soup or broth.
Break up the rolls.
Soak them in water, squeeze dry, and pluck apart.
Melt butter in a frying pan, and saute onions and parsley until golden.
Combine all ingredients, and shape into small balls about 2 1/2 cm/1 in in diameter.
Drop into boiling soup or stock.
Boil uncovered for about 10 min., or until dumplings rise to surface.
Serve in bowls, with soup or broth.
Chef
