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Liver Dumplings As Rothschild Ate Them Recipe
|Veal liver||1 Pound, membrane removed, finely chopped|
|Suet||6 Ounce, chopped|
|Hard rolls||10 , crusts removed, soaked in milk and squeezed dry|
|Freshly grated nutmeg||To Taste|
|Dried marjoram||To Taste|
|Dry bread crumbs/Chopped onion||3⁄4 Cup (12 tbs)|
Calories 1028 Calories from Fat 557
% Daily Value*
Total Fat 61 g93.6%
Saturated Fat 31.3 g156.5%
Trans Fat 0 g
Cholesterol 580.6 mg
Sodium 993 mg41.4%
Total Carbohydrates 79 g26.4%
Dietary Fiber 2.7 g11%
Sugars 5 g
Protein 40 g80.8%
Vitamin A 716.5% Vitamin C 0.18%
Calcium 25.5% Iron 42.7%
*Based on a 2000 Calorie diet
Season with salt and pepper and a large pinch each of grated nutmeg and dried marjoram.
Refrigerate the mixture for at least one hour.
Bring a large pan of salted water to a boil.
Use a soup spoon to shape the mixture into small balls.
Drop a few of the dumplings into the pan and cook them, uncovered, for 15 minutes from the time they rise to the surface.
Remove them with a skimmer and keep them warm on a serving dish while you poach the remaining dumplings in small batches.
In a frying pan, melt the butter and lightly brown the bread crumbs or onions over high heat.
Then sprinkle them over the dumplings.