Heat milk with margarine. Pour over ingredients and mix together. Chill for about 1 hour. Form balls and drop into boiling beef broth; dumpling will rise to the top when done.
Soak bread in milk and squeeze dry.
Crumble into ground liver.
Add other ingredients.
Add enough flour to make a stiff batter.
Drop dumplings in boiling beef broth.
Cook slow for 20 to 30 minutes, then serve as soup.
You can also add carrots while you are cooking the broth.
*Use your food processor or hand grinder to grind the liver.
To make dumplings, saute onion in butter until translucent. Add salt, pepper, bases and marjoram.
Let cool.
In large bowl, place cooled onion mixture, liver, eggs, suet, cracker meal and flour and combine, using paddles.
Shape into dumplings with small scoop and drop into boiling stock.
Garnish with chopped parsley.
ilk.
Add the onion, liver, parsley, marjoram, lemon zest, salt
50\u00b0F
Puree the liver I use a food processor
Puree all of the above in a food processor.
Pour onto a cookie sheet lined with aluminum foil which has been oiled.
Mixture will be thick.
Press flat and even.
Bake at 350 degrees for 20 minutes.
Brownies are done when the pink is gone.
Do not over bake or the brownies will crumble.
Recipe may be doubled.
You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
et aside.
Dust the liver with flour (on both sides
Grind liver. (I use blender.)
Cream butter with salt and egg. Add balance of ingredients; mix into a stiff dough.
Form into balls, each the size of a walnut.
Test dough by boiling just one dumpling at first to make sure it does not fall apart; if dough is not thick enough to adhere, add more bread crumbs.
Simmer dumplings 3 to 5 minutes.
Serve with soup.
ecomes translucent.
Mince the liver and saute them shortly on
alt and pepper. Lightly dust liver in the flour, add to
Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
Mix well.
With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
Microwave Instructions:
Combine all ingredients except liver in a 1-quart dish.
Cover with waxed paper.
Cook 5 to 6 minutes or until green pepper is soft.
Pour boiling water over liver; let stand 3 minutes.
Drain and dry.
Add liver to other ingredients. Cook for 2 minutes or until liver is done.
Serve hot.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
The recipe does not call for it
hen the vegetables.
Return liver to broth along with the
Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
Put the liver back in for a minute.
Serve on top of hot spaghetti and top with remaining parsley.
Chop parboiled chicken livers very fine.
Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
Beat egg whites until stiff; fold into meat mixture.
Shape into 1 1/2 inch meatballs.
Drop them into gently boiling stock.
Simmer 6-8 minutes.
Add additional parsley to stock for garnish.
Drain and rinse liver in cold water of all