Leberknoedel(Liver Dumplings)

* Exported from MasterCook *

LEBERKNOEDEL (LIVER DUMPLINGS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chopped, stale kaiser-type
1 Onion, finely chopped
A little scraped spleen
2 tb Marjoram*
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Pepper
1
-peel
-rolls
150 g Ground liver (5 oz)
-(optional)
1 Egg
Salt
Ground nutmeg
d lemon -- ¥
A little butter for sauteing

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



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