Leberknoedel (Liver Dumplings) Recipe

Free Recipe Leberknoedel (Liver Dumplings)

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Leberknoedel (Liver Dumplings) Recipe

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

Leberknoedel (Liver Dumplings) Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 4

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