Leberknoedel (liver Dumplings) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chopped, stale kaiser-type rolls
1: Onion, finely chopped
150 gram: 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,
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp