| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Soups/stews, German |
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 |
tb |
Marjoram* |
| 1 |
|
Egg |
| 1/8 |
l |
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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