| 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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