Recipe#10510

Title: Liver 02

From: jbeekhui@jaybee.xs4all.nl (Johannes Beekhuizen) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (3) Liver Dumplings 
 Date: 22 Jun 1997 21:08:22 -0600 
 Message-ID: <7c6_9706221751@jaybee.xs4all.nl> 

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]