LOCATION: Recipes >> Dumplings >> Liver 02
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Liver 02
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Liver dumplings in stock
Servings: 4
3 eggs
9 tbs bread crumbs
500 g pork or veal liver, ground [1 lb]
1 tbs salt
pepper
1 ts mild paprika powder
1 ts dried marjoram
mixed herbs
2 l good beef stock [4 pt]
chives
Beat the eggs foamy and gradually add the bread crumbs. Then stir
in the liver and flavour the dough, which stiffens quite quickly,
with the salt, the pepper, the crumbled marjoram and the mixed
herbs to taste. Bring the stock to boiling point. Take with a wet
spoon balls the size of a walnut out of the dough and gently lower
them into the stock. When all balls are in the soup, lower the
heat and poach the balls in about 10 min until they are done. Serve
the soup, garnished with finely cut chives if desired, with freshly
baked buns.
NB: tbs = tablespoon = 15 ml [1/2 fl.oz] ts = teaspoon = 5 ml
[1/6 fl.oz]
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