| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Hungarian |
Hungary, Dumpling, Chicken, Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken livers or 2 slices of calfs liver |
| 1 |
tb |
Butter |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1/2 |
|
Small onion |
|
|
Good sprig of parsley |
| 1/2 |
ts |
Salt and dash pepper |
|
|
E-Mail me at: june4@interaccess.com============== WALT |
INSTRUCTIONS
Great Aunt Miller was my Grandfather Seine's sister. A wonderful cook, she
was a large woman and hard of hearing. It seems like she was always
shouting as though we were the ones that were deaf. But when she shouted
"liver dumplings ready" we were already seated patiently at the table. We
waited for a large bowl of chicken soup, full of chicken bits, and
wonderful liver dumplings. Nothing can compare with the taste of those
fresh parsley and chicken liver dumplings, cut into the simmering soup.
Easy to make, hard to forget. Regards, June Meyer. Cream butter and egg
very throughly. Add flour till you have a nice dough. You may add a little
more flour if needed. Grate the onion into the dough. Finely chop parsely
into dough. Add 1/2 tea. salt and dash of pepper. Chop liver very fine. Add
liver to dough. Cut into soup with teaspoon when the soup boiling.
Serves 4.
If you try one of my recipes please tell me what you think.
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray <waltgray@MNSINC.COM>
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”