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Austrian liver dumplings
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| Artist: |
_ |
| Categories: |
Beef, Exotic, Side-dishes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Calf's liver | | 1
| | Hard roll OR | | 1
| | Large slice Italian bread | | 1
| tbsp | Butter | | 1
| | Egg | | 1
| cup | Breadcrumbs | | | Chopped fresh parsley | | | Salt & pepper to taste |
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Procedures:
| 1 | 1>. | | 2 | Cut liver into chunks and place into blender until all meat has been pureed. | | 3 | Soak the roll or bread in water until soft, squeeze out the surplus moisture and finely mince or grate. | | 4 | Cream the butter with the other ingredients, finally adding sufficient breadcrumbs to make the mixture firm enough to be formed into small dumplings (less than an inch in diameter). | | 5 | If the dumplings are to served with stew or soup, simmer in this for 5 minutes. | | 6 | They may also be cooked in stock and served with meat and gravy |
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