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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.

Victoria Stroink
Added: Thursday, November 6, 2008


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)
ground nutmeg
1 (small) bunch parsley, chopped
a little bit grated lemon peel
a little butter for sautéing

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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