Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
1 sm Onion, finely chopped 80 g Red lentils (2.75 oz)
30 g Bacon (1 oz), diced 1 l Chicken broth (2 pints)
1/4 Leek, diced 1 dl Whipping cream (1/2 cup)
20 g Butter (0.75 oz)

----------------------LIVER DUMPLINGS---------------------------
100 g Chicken liver (3.5 oz) 2 Egg yolks
40 g Butter (1.5 oz) 1 Egg white
80 g Bread crumbs (2.75 oz)

Saute the onion and the bacon in the butter, add the leek and the
lentils, saute for a moment. Moisten with bouillon, bring to the boil
and simmer until the lentils are tender.

Meanwhile skin the liver and press through a fine sieve. Beat the
butter until smooth, add the liver and mix well. Stir in egg yolks
and bread crumbs, season with salt and pepper. Beat the egg white
until stiff, fold into liver mixture.

In a skillet bring water to a simmer, add salt. Form dumplings with
two teaspoons and poach for 5 minutes. Remove from water and place in
a kettle filled with cold water.

In a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add
the dumplings and reheat.

From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN
3-906994-06-6 From: Rene Gagnaux
Submitted By HELEN PEAGRAM On 11-05-95

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