John Myers
Ingredients for 4 servings:
- 175 g beef liver(s)
- 200 g minced pork
- ½ roll, stale
- 1 tsp lard
- Milk
- 60 g onion(s), chopped
- 1 egg(s)
- possibly breadcrumbs
- Salt
- pepper
- marjoram
- Parsley
- 1 egg(s), including the yolk
- 1 liter beef broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
The liver is finely chopped with a knife or ground into a grinder and added to the minced pork. Add the diced onions, the bread roll soaked in milk and squeezed out the excess liquid, the egg, salt, pepper, marjoram, and lard. Mix the mixture thoroughly. If necessary, add breadcrumbs to improve the consistency. Chill the mixture to make it easier to shape. Form 6 dumplings and add them to about 1 liter of boiling beef broth. Let the liver dumplings simmer for half an hour below boiling point. Once the dumplings are cooked, remove them in a slotted spoon. Keep the dumplings warm. Strain the broth through a fine sieve, and thicken the broth with the egg yolk. Then add the dumplings back in, sprinkle with parsley, and serve. Do not allow the soup to boil again after thickening.
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