Best leberknoedel (liver dumplings)

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Recipe by: nour-elhouda

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chopped, stale kaiser-type
-rolls
1 Onion, finely chopped
150 g Ground liver (5 oz)
A little scraped spleen
-(optional)
2 tb Marjoram*
1 Egg
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Salt
Pepper
Ground nutmeg
1 [small] bunch
-parsley, chopped
A little bit grated lemon
-peel
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