ID:704
Recipe Name:Barische Leberknoedelsuppe (Bavarian Liver Dumplings)
Name:
Email:
Date: December 1,2009
Category: Appetizers
Category: Appetizers
Nationality: German
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Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
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Right Ingredients:
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured
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| Cooking
Instructions: |
Instructions: Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through.
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| Serving Suggestion: |
Serve 2 dumplings per person in soup plates,
together with some of the stock.
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
4
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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