|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|
|Freshly ground black pepper||To Taste|
|Dried breadcrumbs||2 Ounce (50 Gram, 2/3 Cup)|
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.
Serving size: Complete recipe
Calories 1467 Calories from Fat 463
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 18.7 g93.3%
Trans Fat 0 g
Cholesterol 1235.9 mg412%
Sodium 2023.4 mg84.3%
Total Carbohydrates 165 g55%
Dietary Fiber 11.6 g46.5%
Sugars 14.6 g
Protein 90 g180%
Vitamin A 1805.4% Vitamin C 52.7%
Calcium 43.7% Iron 155.5%
*Based on a 2000 Calorie diet