| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Bread crumbs |
| 3/4 |
c |
Milk |
| 1/2 |
lb |
Chicken livers |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Parsley |
| 1/4 |
ts |
Marjoram |
| 1 |
|
Egg |
| 1 |
md |
Onion |
INSTRUCTIONS
Combine bread crumbs and milk, mix and let stand.
Fry chicken livers in small amount of oil and grate a medium onion onto the
chicken livers as they fry. Fry until all the red is gone from the livers
and they are solid enough to chop. Chop chicken livers.
Add flour, salt, pepper, parsley, and marjoram to chopped liver. Combine a
well-beaten egg with the bread crumb mixture and mix until well blended.
Form mixture into small balls and cook in soup (chicken, beef, vegetable -
your choice) for 10-12 minutes.
Make 2-3 dozen meatballs. Charlie -> charlesk@pipeline.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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