Leberknoedel (Liver Dumplings)
dumplings, soups
4 chopped, stale kaiser-type rolls
1 onion, finely chopped
150 gm ground liver (5 oz)
1 a little scraped spleen (optional)
2 tablespoon marjoram*
1 egg
1/8 liter milk (1/2 cup plus 1/2 tbsp)
1 salt
1 pepper
1 ground nutmeg
1 1 [small] bunch parsley, c; hopped
1 a little bit grated lemon peel
1 a little butter for sauteing
Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain breadcrumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve.
Serves 4.
[*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.]
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Yield: 4 servings