Recipe number 36793 is

Leberknoedel (Liver Dumplings)

The ingredients are:
4 Chopped, stale kaiser-type rolls 1 Onion, finely chopped 150 g Ground liver (5 oz) A little scraped spleen (optional) 2 tbsp Marjoram* 1 Egg 1/8 liter Milk (1/2 cup plus 1/2 Tbsp) Salt Pepper Ground nutmeg 1 [small] bunch parsley, chopped A little bit grated lemon peel A little butter for sauteing

The recipe yield is:
4 servings

Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - 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. [*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.] 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

Soups/Stews; German

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