Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenGerman And Austrian - Leberknodelsuppe (liver Dumpling Soup)
Famous Authors (View All Authors)
German And Austrian - Leberknodelsuppe (liver Dumpling Soup) Post by :SteveM Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1151

Click below to download : German And Austrian - Leberknodelsuppe (liver Dumpling Soup) (Format : PDF)

German And Austrian - Leberknodelsuppe (liver Dumpling Soup)

Yield: 4 Servings

8 Bread rolls, thinly sliced
Salt
3/4 cup milk, warm
1/2 onion, finely chopped
2 Tbl. parsley, chopped
1 Tbl. butter
3/4 lb. beef liver, ground
2 eggs, slightly beaten
1/8 tsp. Marjoram, dried
1/8 tsp. Pepper, white
2 qt. Water
Breadcrumbs, dry
3 1/2 cups Beef stock
Parsley, chopped


Place bread slices in large bowl, sprinkle with 1 tsp. salt. Pour milk over top, cover, let stand 1 hour.

Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.

Bring water and 1/2 tsp. salt to a gentle boil. Make 1 tsp. liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings. Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon, keep hot.

Serve hot dumplings in heated stock, garnish with parsley
If you like this book please share to your friends :
NEXT BOOKS

German And Austrian - Stewp Stoup (german Cabbage Soup) German And Austrian - Stewp Stoup (german Cabbage Soup)

German And Austrian - Stewp Stoup (german Cabbage Soup)
1 pound extra lean ground beef 1 medium onion, coarsely chopped 1/2 cup celery, coarsely chopped 1/2 a green pepper, coarsely chopped 2 tsp. salt 2 tbsp. sugar pepper 1/3 tsp. paprika 28 oz. can tomatoes small can tomato paste 4 cups beef stock (boullion cubes allowed) 2 cups diced raw potato 1 cup diced raw carrot 6 - 7 cups chopped cabbage Saute meat, onion and celery. Add remaining ingredients except cabbage and simmer uncovered for 1 hour. Add cabbage and simmer, covered, for another hour. Serve with grated parmesan cheese and chopped parsley.
PREVIOUS BOOKS

German And Austrian - Soup -  Holsteiner Hochzeitssuppe (hostein Wedding Soup) German And Austrian - Soup - Holsteiner Hochzeitssuppe (hostein Wedding Soup)

German And Austrian - Soup -  Holsteiner Hochzeitssuppe (hostein Wedding Soup)
Make a nice strong broth from beef and veggies like carrots, celery, leek and parsley. Or use instant beef broth and simmer with veggies. Probably you'd like to use chicken broth if there's already beef in the main course. Then use chicken meat to serve. FLour dumplings: 1 tbsp. + 2 tsp. butter 5 - 6 eggs salt, nutmeg 2 cups flour Cream butter, mix with eggs, salt and nutmeg. Stir in just enough flour to make a firm dough. Drop by teaspoonfuls into simmering broth or saltwater. Let simmer for 12-15 minutes (they should come to the surface of the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT