Leberknodel-bavarian Liver Balls

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Ted Engstrom

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Bavarian	Meat	6	Servings

INGREDIENTS

1	lb	Beef liver
1		Onion, quartered
3	T	Bone marrow
5		Kaiser rolls
2/3	c	Milk
		Salt & pepper to taste
3		Stems parsley, chopped
2	T	Flour
2		Eggs
1	t	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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