| 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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