John Myers
Contents
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Ingredients
For the liver dumplings:
- 4 Stale rolls, sliced
- 2 Eggs
- 2 dL Warm milk
- 200 g Chopped beef liver
- 1 Onion, very finely chopped
- 1 bunch Parsley, very finely chopped
- 1 tbsp Marjoram, rubbed
- 50 g Butter
- 2 tbsp Breadcrumbs
For the fried dumplings:
- 200 g Bratwurst meat
- 3 Eggs
- 1 dL Cream
- Salt pepper
- Nutmeg
For the patties:
- 200 g Flour
- 4 Eggs
- 1 tbsp Liquid butter
- 0,375 L Milk
- 1 bunch Chives, cut into fine rolls
- Fat for frying
Aside from that:
- 1,5 L Vegetable broth
- Baking peas
Instructions
Liver dumpling:
- Pour the thinly sliced rolls over the warm milk, allow to cool a little and mix with the eggs. Mix the finely chopped liver again with the onion, parsley and marjoram and turn through the meat grinder. Add the breadcrumbs so that the liver dumplings get some hold. Form small dumplings by hand and let them simmer in simmering water for 15 minutes until they float on top.
Fried dumplings
- Put the sausage meat in a bowl. Gradually stir in eggs and cream, season with salt, pepper and nutmeg. Form small dumplings by hand and let them simmer in simmering water for 15 minutes until they float on top.
Flädle:
- Using a hand mixer, beat the flour, eggs, milk and melted butter into a smooth pancake batter. Season with salt and pepper and fold in the chives, cut into rolls. Fry thin pancakes in a little fat in a non-stick pan. Roll up the pancakes and cut thin strips.
Before serving:
- Bring the vegetable stock to a boil. Put the liver dumplings, fried dumplings and the patties in a preheated soup plate / soup cup, pour the vegetable stock over them and add a few baking peas.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 8.5gProtein: 2.7gFat: 6.5g
