Leberknoedel (Liver Dumplings) Recipe


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Leberknoedel (Liver Dumplings) Recipe : Recipes 4U

 

Leberknoedel (Liver Dumplings) Recipe

Recipe Ingredients

4 chopped, stale kaiser-type rolls
1 onion, finely chopped
150 g ground liver (5 oz)
1 a little scraped spleen (optional)
2 tbsp marjoram*
1 egg
1/8 liter milk (1/2 cup plus 1/2 tbsp)
1 salt
1 pepper
1 ground nutmeg
1 1 [small] bunch parsley, c, hopped
1 a little bit grated lemon peel
1 a little butter for sauteing

Recipe Preparation

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

 

 

Servings: 4

 

 

 

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This Leberknoedel (Liver Dumplings) Recipe is one of our Meat Recipes, which have been collected from visitor submissions and public domain sources. Clearly, as we have more than 50,000 recipes in the cookbook it is not practical to prepare and test every recipe in the collection, so take care and plan carefully. If you spot any mistakes, please tell us.


 

Leberknoedel (Liver Dumplings) Recipe

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