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Liver Dumplings

Flavor.of.Europe's picture
Ingredients
  Calf liver 1⁄2 Pound (250 Gram)
  Bread rolls 4 Small
  Butter 1 Ounce (25 Gram, 1/4 Stick)
  Onion 1 , peeled and chopped
  Freshly chopped parsley 1 Tablespoon
  Eggs 2 , beaten
  Salt To Taste
  Freshly ground black pepper To Taste
  Nutmeg 1 Pinch
  Marjoram 1⁄2 Teaspoon
  Dried breadcrumbs 2 Ounce (50 Gram, 2/3 Cup)
  Flour 2 Tablespoon
Directions

Grind the calf's liver, or finely chop with a sharp knife.
Break up the rolls.
Soak them in water, squeeze dry, and pluck apart.
Melt butter in a frying pan, and saute onions and parsley until golden.
Combine all ingredients, and shape into small balls about 2 1/2 cm/1 in in diameter.
Drop into boiling soup or stock.
Boil uncovered for about 10 min., or until dumplings rise to surface.
Serve in bowls, with soup or broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Egg

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