Side Pannel
Leberknoedel (Liver Dumplings)
Leberknoedel (Liver Dumplings)
- Recipe Submitted by ADMIN on 09/26/2007
Category: German
Ingredients List
- 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
Directions
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.]
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.]
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
