Ingredients
- 8 bread rolls, thinly sliced
- Salt
- 3/4 cup milk, warm
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 2 tablespoons parsley, chopped
- 3/4 lb beef liver, ground
- 2 eggs, slightly beaten
- 1/8 teaspoon marjoram, dried
- 1/8 teaspoon white pepper
- 2 quarts water
- Breadcrumbs, dry
- 3 1/2 cups beef stock
- Parsley, chopped
Preparation
Place bread slices in large bowl, sprinkle with 1 teaspoon salt. Pour milk over top, cover, let stand 1 hour.
Sauté onion and 2 tablespoons parsley in butter until limp. Set aside to cool.
Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
Bring water and 1/2 teaspoon salt to a gentle boil. Make 1 teaspoon of the liver mixture into a 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. Dumplings will float when done. Remove with slotted spoon and keep hot.
Serve hot dumplings in heated stock, garnish with parsley.
Serves 4
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