| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Meat | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef liver |
| 2 | Eggs; beaten | |
| 2 | Yellow onions; peeled, chopped | |
| 3 | tb | Butter |
| 1 1/4 | c | Bread crumbs |
| 5 | tb | Flour |
| Salt & freshly ground black pepper to taste | ||
| 1 | c | Flour for dredging (about) |
| 2 | qt | Chicken stock (see recipe) or canned chicken broth |
| Chopped parsley for garnish |
INSTRUCTIONS
This is just a basic food product among the hard-working Pennsylvania Dutch. It is more than a hearty soup, as the dumplings make it a whole meal. I first tasted this dish in the land of its origin, West Berlin. I will never forget it. Run the liver through the medium blade of your meat grinder and stir in the 2 beaten eggs. Heat a frying pan and saut. the onions in the butter until they are clear. Stir into the onions the bread crumbs and saut. for a moment longer. Allow to cool for a moment, then stir in the liver mixture. Add the flour and salt and pepper. Roll into balls about 1/2 inch in diameter and dredge in flour. Bring the stock to a boil in a 4-quart saucepan. Gently drop the dumplings into the stock and simmer, uncovered, for 20 minutes. Shake the pan to prevent the dumplings from sticking. Serve in bowls with soup and parsley garnish. You can use this dish as a main course if you will prepare Tomato Salad and Sourdough Biscuits. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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