| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Czech |
Soups, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken liver |
| 5 |
sl |
Bread |
| 1 |
md |
Onion |
|
|
Parsley |
| 1 |
|
Egg |
| 6 |
tb |
All-purpose flour |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
ts |
Marjoram |
| 2 |
|
Cloves garlic |
|
|
Garlic powder to taste |
INSTRUCTIONS
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until
smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate
for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon. When
last ball enters broth, return broth to boil, reduce to simmer, cover pot
and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
when I was a little girl. It was traditionally served at holiday meals.
Shared by Catherine Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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