Bayrische Leberknoedelsuppe(Bavarian Liver D
BAYRISCHE LEBERKNOEDELSUPPE (BAVARIAN LIVER D
[code]Recipe By :
Serving Size : 4 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Stale crusty rolls -- thinly
_sliced
50 g Beef suet
1 Small Onion -- coarsely
Chopped
1/2 ts Salt
3 dl Milk -- lukewarm
250 g Liver
2 Eggs -- lightly beaten
1 t Dried marjoram
600 ml Beef stock, well flavoured[/code]
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. Serve 2 dumplings per person in soup
plates, together with some of the stock.
Bavarian liver dumplings are almost as large as tennis
balls. two of them make an ample portion, served
either in a well-flavoured stock, or as a main course,
garnished with fried onion rings and accompanied by
mashed potatoes and sauerkraut.
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