Bayrische Leberknoedelsuppe (Bavarian Liver D

Title:
Bayrische Leberknoedelsuppe (Bavarian Liver D

Yield:
4 Servings

Categories:
German,
Soups,
Meats




Ingredients:





     6    Stale crusty rolls; thinly


          _sliced


    50 g  Beef suet


     1    Small Onion;coarsely


          Chopped


   1/2 ts Salt


     3 dl Milk; lukewarm


   250 g  Liver


     2    Eggs;lightly beaten


     1 ts Dried marjoram


   600 ml Beef stock, well flavoured






 Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over


 the lukewarm milk. Leave them to soak until required. Trim the liver and


 put it through a meat mincer together with the suet and onion. Add the


 soaked bread, the eggs and marjoram, and mix with a wooden spoon until well


 blended. The mixture will be very soft. Bring the stock to the boil in a


 large saucepan. Reduce the heat to low and simmer the stock. Divide the


 dumpling mixture into 8 portions. With wet hands, shape a portion at a time


 into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes,


 or until the dumplings are cooked through. Serve 2 dumplings per person in


 soup plates, together with some of the stock.


 


 Bavarian liver dumplings are almost as large as tennis balls. two of them


 make an ample portion, served either in a well-flavoured stock, or as a


 main course, garnished with fried onion rings and accompanied by mashed


 potatoes and sauerkraut.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini