11:26 AM 2/23/98


Title: Liver dumplings in stock
Keywords: soup, liver, dumplings
Servings: 4
Preparation: 20 min
Cooking: 20 min

     3      eggs
     9 tbs  bread crumbs
   500   g  pork- or veal liver, ground [1 lb]
     1 tbs  salt
            pepper
     1  ts  mild paprika powder
     1  ts  dried marjoram
            mixed herbs
     2   l  good beef stock [4 pt]
            chives

Beat the eggs foamy and gradually add the bread crumbs.  Then stir in the
liver and flavour the dough, which stiffens quite quickly, with the salt,
the pepper, the crumbled marjoram and the mixed herbs to taste. Bring the
stock to boiling point.  Take with a wet spoon balls the size of a walnut
out of the dough and gently lower them into the stock.  When all balls are
in the soup, lower the heat and poach the balls in about 10 min until they
are done. Serve the soup, garnished with finely cut chives if desired,
with freshly baked buns.

Nutrition per helping: 1320 joules (315 kcal).

NB: tbs = tablespoon = 15 ml [1/2 fl.oz]
     ts = teaspoon   =  5 ml [1/6 fl.oz]



Title: Leberknvdelsuppe (Liver dumpling soup)
Keywords: soup, beef, liver, Austria
Servings: 4

    125   g  beef liver [4 oz]
      2      crispy buns (Kaiserbrvtchen)
             lukewarm water
    1/2      onion, finely chopped
      2 tbs  parsley, finely chopped
     30   g  butter of margarine [1 oz]
      pinch  dried marjoram
   1..2 tbs  flour
      3 tbs  dried bread crumbs
             pepper
      1      egg
      1   l  good beef stock [2 pt]

Grind the liver.  Cut the buns into small dice, pour the lukewarm water
over them, let them soak a few minutes and squeeze the water out of them.
Fry the parsley and onion gently in the butter until the onion gets
glassy.  Mix onion and parsley, softened bread, liver, egg and flour well
into a dough. Let this dough stiffen in a cool place.  Form balls about
the size of a golf ball.  Heat the stock to boiling point and poach the
dumplings in it for about 15 min.


NB: tbs = tablespoon = 15 ml [1/2 fl.oz]


Title: Bohemian liver dumplings (or spleen dumplings)
Keywords: soup, beef, liver, spleen, Bohemian, Czech
Servings: 4

    100   g  liver or spleen [3 oz]
      1      large egg
      1  ts  lard
      3 tbs  beef stock or milk
             salt, pepper
             marjoram
      piece  onion  -or-
    1/2  cl  garlic
             dried bread crumbs as needed
      1   l  good beef stock [2 pt]

Grind the liver.  Moisten about 3 tbs dried bread crumbs with the stock or
milk.  Mix lard, egg end some bread crumbs.  Add the salt, pepper,
marjoram, onion or garlic, ground liver and moistened bread crumbs.  Mix
this to a smooth mass.  Let it stiffen in a cool place.  Make balls the
size of the first joint of your thumb.  Heat the stock to boiling point
and poach the dumplings 8..10 min until they are done.


NB: tbs = tablespoon = 15 ml [1/2 fl.oz]
     ts = teaspoon   =  5 ml [1/6 fl.oz]
     cl = clove