*  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
 


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