Gerd's
Bavarian Wirtshaus
Fine
Soups
Liver Dumpling Soup
10 stale white buns or 1 lb
stale white bread, 1½ cup boiling milk, ¾ lb beef liver,
1 Tbs marjoram, ¼ tsp pepper, 1 tsp salt, 1onion fiely chopped,
1½ oz. butter, 2 Tbs parsley chopped, 1 lemon(untreated), 3 whole
eggs approx. 10 cups meat broth, chives chopped
Slice up the buns or bread very
thinly, douse with the hot milk and let stand, covered, for 1 hour. Wash
the liver, shred it with the back of the knife or grind it, and add it
to the soaked bread. In a small pan heat up the marjoram (heat enhances
its taste) and add it to the mixture, together with the salt and pepper.
Fry the onionin the butter until glassy, and add to it the grated lemon
rind and chopped parsley. Mix all with the meat mixture. Shape the dough
into dumplings of approx. 3 in. dia., and simmer the dumplings in boiling
meat broth for 20 minutes. Serve in the broth, sprinkled with parsley,
or serve the drained dumplings with Sauerkraut.
A black radish, grated very
finely, tastes delicious with liver dumplings and boiled beef.
Last update 07/28/97
LinkExchange Member