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Liver Dumplings (majgomboc)

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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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