Leberknoedel (Liver Dumplings)
Last updated 6/12/2012 1:21:49 AM. Recipe ID 54169. Report a problem with this recipe.
Title: Leberknoedel (liver dumplings)
Categories: Soups/stews, German
Yield: 4 Servings
4 Chopped, stale kaiser-type
1 Onion, finely chopped
150 g Ground liver (5 oz)
A little scraped spleen
2 tb Marjoram*
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
1 [small] bunch
A little bit grated lemon
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.
[*Note: Based on the amount, I would imagine this is fresh marjoram.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted
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