| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | German, Soups/stews | 4 | Servings |
INGREDIENTS
| 4 | Chopped, stale kaiser-type | |
| rolls | ||
| 1 | Onion, finely chopped | |
| 150 | g | Ground liver, 5 oz |
| A little scraped spleen | ||
| optional | ||
| 2 | T | Marjoram* |
| 1 | Egg | |
| 1/8 | Milk, 1/2 cup plus 1/2 Tbsp | |
| Salt | ||
| Pepper | ||
| Ground nutmeg | ||
| 1 [small] bunch | ||
| parsley chopped | ||
| A little bit grated lemon | ||
| peel | ||
| A little butter for sauteing |
INSTRUCTIONS
Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain breadcrumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve. Serves 4. [*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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