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              BAYRISCHE LEBERKNOEDELSUPPE (BAVARIAN LIVER D

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Soups
                Meats

  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

  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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