CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
Hungarian |
Ethnic, Soups/stews |
6 |
Servings |
INGREDIENTS
1 |
oz |
Of any kind of liver |
1/4 |
|
Of an egg, or tsp. of dried |
|
|
egg |
|
|
A small nut of fat |
1 |
t |
Each of breadcrumbs and |
|
|
flour |
INSTRUCTIONS
a pinch each of salt, pepper and finely chopped parsley Scrape the
liver with the blunt side of the knife and mix well with the fat and
other ingredients. Drop a teaspoonful at a time into the boiling soup
and keep boiling for three to seven minutes, or till they rise to the
surface of the soup. From: Hungarian Cooking Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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