| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Bavarian |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef liver |
| 1 |
|
Onion; quartered |
| 3 |
tb |
Bone marrow |
| 5 |
|
Kaiser rolls |
| 2/3 |
c |
Milk |
|
|
Salt & pepper to taste |
| 3 |
|
Stems parsley; chopped |
| 2 |
tb |
Flour |
| 2 |
|
Eggs |
| 1 |
ts |
Lemon juice |
| 1 |
ds |
Marjoram |
| 4 |
c |
Beef bouillon |
INSTRUCTIONS
In saucepan, cover very thinly sliced rolls with hot milk & salt. Let stand
for 1 hour. Put liver, bone marrow & onion through medium blade of meat
grinder; add parsley, flour, eggs, lemon juice, marjoram & rolls. Form into
balls & put in hot bouillon for about 20 minutes. Serve with sauerkraut.
FRAU JOHANNES (HANNELORE) PERK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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