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Leberknvdelsuppe (Liver dumpling soup)
Servings: 4

125 g beef liver [4 oz]
2 crispy buns (Kaiserbrvtchen)
lukewarm water
1/2 onion, finely chopped
2 tbs parsley, finely chopped
30 g butter of margarine [1 oz]
pinch dried marjoram
1 to 2 tbs flour
3 tbs dried bread crumbs
pepper
1 egg
1 l good beef stock [2 pt]

Grind the liver. Cut the buns into small dice, pour the lukewarm
water over them, let them soak a few minutes and squeeze the water
out of them. Fry the parsley and onion gently in the butter until
the onion gets glassy. Mix onion and parsley, softened bread,
liver, egg and flour well into a dough. Let this dough stiffen in
a cool place. Form balls about the size of a golf ball. Heat the
stock to boiling point and poach the dumplings in it for about 15
min.

NB: tbs = tablespoon = 15 ml [1/2 fl.oz]

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