*  Exported from  MasterCook  *
 
                       LEBERKNOEDEL (LIVER DUMPLINGS)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chopped, stale kaiser-type
    1                    Onion, finely chopped
                         A little scraped spleen
    2       tb           Marjoram*
      1/8   l            Milk (1/2 cup plus 1/2 Tbsp)
                         Pepper
                         1
                         -peel
                         -rolls
  150       g            Ground liver (5 oz)
                         -(optional)
    1                    Egg
                         Salt
                         Ground nutmeg
                         d lemon -- ¥
                         A little butter for sauteing
 
   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.]
   
   From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
   Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
   1976. (Translation/Conversion: Karin Brewer) Posted
   by:  Karin Brewer, Cooking Echo, 9/92
  
 
 
                    - - - - - - - - - - - - - - - - - -