Leberknoedel (Liver Dumplings) Recipe

Step 1

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

Things You'll Need

  • 4 Chopped, stale kaiser-type
  • -rolls
  • 1 Onion, finely chopped
  • 150g Ground liver (5 oz)
  • A little scraped spleen
  • -(optional)
  • 2tb Marjoram*
  • 1 Egg
  • 1/8l 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

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