Recipe#10514

Title: Liver 06

rec.food.recipes archive

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]