"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Leberknödel Recipe

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This recipe for Leberknödel, by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Stroink
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 chopped, stale kaiser-type rolls
1 onion, finely chopped
150 g ground liver (5 oz)
2 tb marjoram
1 egg
1/8 l 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 sautéing

Directions:
Directions:
Soak the rolls in lukewarm milk. Sauté 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 bread crumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve.

 

 

 

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