||Bayrische Leberknoedelsuppe (Bavarian Liver Dumpling Soup)
(from Bei Otto Schwarzwaldstube, Bangkok)
- Stale crusty rolls; thinly sliced
- 2 tablespoons lard
- 1 Small Onion, coarsely chopped
- 1/2 teaspoon salt
- 1 1/2 cups lukewarm milk
- 1/2 lbs calf liver
- 2 eggs, lightly beaten
- 1 teaspoon dried marjoram
- 600 ml beef stock, well flavored
- 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 grinder together with the lard 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.
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Last updated: October 25, 2009