You are here

Liver Dumplings

Chef.at.Home's picture
Ingredients
  Calf liver 1 Pound, sliced
  Eggs 2 , separated
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Soft fresh bread crumbs 2 Cup (32 tbs)
  Minced parsley 1 Tablespoon
  Minced onion 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Caraway seeds/Celery seeds 1 Teaspoon
Directions

1. Wipe the liver with a clean, damp cloth; remove encircling skin and membranes. Put the liver through a food chopper, saving all the liquid. Add it to chopped liver.
2. Combine the beaten egg yolks with the melted butter or margarine and soft bread crumbs. Mix thoroughly. Combine this mixture with the liver. Add parsley, onion, salt and pepper to the meat.
3. Whip the egg whites stiff and fold into the mixture. It should be thick enough to mold into balls. If not, add flour, 1 tablespoon at a time, beating lightly.
4. Form the mixture into balls about the size of a half dollar. Drop them into boiling water flavored with caraway or celery seeds, or into chicken broth or any other broth. Cover and boil gently 10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Veal
Servings: 
4

Rate It

Your rating: None
4.380555
Average: 4.4 (18 votes)