| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Hungarian |
Soups/stews, Ethnic |
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 |
ts |
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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