Veal liver dumplings

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Portionen: 4

  • 120 g Veal liver
  • 2 pieces Chicken liver
  • 40 g Bread crumbs
  • 1 slice Toast (without crust)
  • 50 ml Milk
  • 1 piece Egg
  • 1 piece Shallot (small)
  • 1 clove Garlic (finely chopped)
  • 3 tbsps Pork lard
  • Salt
  • Parsley (chopped)
  • Ground pepper
  • Marjoram (finely chopped)

Finely chop the shallot and sauté in hot lard, then let stand. Soak the toast in slightly warmed milk. Drain the toast well and then mince it with the veal and chicken liver, and shallots. Mix in the breadcrumbs and egg, and season with garlic, salt, parsley, pepper and marjoram. Cover, and leave to stand in a cool place for about 20–30 minutes. Bring to boil a large pot of salt water.With moist hands, form dumplings from the mixture. Place dumplings in thewater and simmer for 8–10minutes. Remove with a draining spoon, and serve in hot beef soup.

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Kommentare2

Veal liver dumplings

  1. Steffi-H
    Steffi-H kommentierte am 24.01.2015 um 06:49 Uhr

    Sehr lecker

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  2. Rose Palfinger
    Rose Palfinger kommentierte am 10.10.2014 um 06:06 Uhr

    very good

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