Pork And Liver Dumplings
|White bread slices||8|
|Lean boneless pork||1 Pound, chopped into small pieces|
|Beef liver||1⁄4 Pound|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Chicken soup stock||2 Quart|
Remove the crusts from the bread, and place the slices in a food processor.
Grind until you have fresh crumbs, and remove from the bowl.
Place the pork in the machine, and process to a fine paste.
Add the liver, and continue to process until all is fine.
Scrape down the sides of the bowl so that you have no lumps.
Add the egg whites, salt, pepper, and cream; process until smooth.
Then add the bread crumbs; process for just a moment, and then add the parsley; process just long enough to mix it in.
Refrigerate the mixture for at least 4 hours so that it will be easy to work with.
Bring the chicken soup stock to a simmer in a deep frying pan with a lid or in a large saucepan.
Roll the dumplings into little tube shapes, using about 3 tablespoons mixture for each.
When all are formed, roll each in flour, and then gently place them in the simmering broth.
Cover, and simmer for 15 minutes.