Recipe for cooking bayerische leberkloese
Recipes from Germany and Austria :: German and Austrian Soups and Stews
1 lb. calves or chicken liver 2 eggs 2 Tbsp. minced parsley 1 Tbsp. chopped onion 1 Tbsp. chopped celery leaves 2 slices stale bread, moistened in water 2 Tbsp. butter 2 Tbsp. flour 1 1/2 tsp. salt 1/2 tsp. pepper 4 c. beef broth Remove any skin or connective tissue from the livers. Put into blender or processor and purée the livers with all the remaining ingredients except the beef broth. Chill the mixture in a plastic bag. When it is cold, roll into balls the size of walnuts. Heat broth to a simmer and poach the dumplings in the broth for 5 to 8 mins. Makes about 12 dumplings to serve 4.
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