Hungarian Liver Dumplings In Soup
|Cooked chicken livers||4 Ounce|
|Enriched white bread slice||2 , made into crumbs|
|Instant non fat dry milk||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Chicken bouillon cubes||2|
Put liver through meat grinder, place in mixing bowl.
Add bread crumbs, dry milk, eggs and parsley.
Season with salt and pepper.
Combine water and bouillon cubes in' saucepan, and bring to a slow boil.
Divide liver mixture into 8 dumplings and drop four of them into bouillon.
Cook for 5 minutes.
Remove dumplings with a slotted spoon.
Repeat with remaining dumplings.
Place 4 dumplings in each of 2 soup bowls; pour bouillon into each bowl.