Liver dumplings in soup

Liver dumplings in soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

There is something very middle-European and old-fashioned about liver dumplings in soup. It is also delicious.

Ingredients

Quantity Ingredient
125g beef, calf, lamb, pork or chicken liver
1/2 small onion
1 egg yolk
1/4 teaspoon salt
pinch freshly ground black pepper
pinch dried thyme
pinch nutmeg
1 1/2 tablespoons parsley, chopped
1 1/2 slices bread, crusts removed
milk or water
75g plain flour
2 litres chicken or beef stock

Method

  1. Mince or finely chop liver with the onion. Add egg yolk, salt, pepper, thyme, nutmeg and parsley. Soak the bread in milk or water to moisten and squeeze out excess liquid. Add to liver mixture with enough flour to make a soft dough.
  2. Bring soup stock to the boil. Dip a teaspoon in the soup, then fill it with liver dough and drop into soup. Re-dip spoon in soup before shaping each dumpling. Cover pan and simmer for 10–15 minutes, depending on size of dumplings.
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