Okay you cooks out there, help please
- Thread starter SeaCat
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slyc_willie
Captain Crash
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Leberklosse Dumpling Soup
* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour
Directions
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 (vegetable or chicken).
Simmer 6-8 minutes.
Add additional parsley to stock for garnish.
We had German cook in the patisserie for a while, she used to make this but it didn't sell to the British market
* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour
Directions
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 (vegetable or chicken).
Simmer 6-8 minutes.
Add additional parsley to stock for garnish.
We had German cook in the patisserie for a while, she used to make this but it didn't sell to the British market
Last edited:
SeaCat
Hey, my Halo is smoking
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- Sep 23, 2003
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Thanks you two. Both of these sound good.
If I remember correctly it was called:
Leberknoedal Suppe. (I'm sure my spelling is off, it's been a while.)
It was a thin broth with a single or sometimes multiple Liverwurst dumplings in it. Sometimes it had very small pieces of things like Chives in the broth.
Served with a heavy bread it was fantastic on cold days.
Cat
If I remember correctly it was called:
Leberknoedal Suppe. (I'm sure my spelling is off, it's been a while.)
It was a thin broth with a single or sometimes multiple Liverwurst dumplings in it. Sometimes it had very small pieces of things like Chives in the broth.
Served with a heavy bread it was fantastic on cold days.
Cat
champagne1982
Dangerous Liaison
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- Aug 31, 2002
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- 7,671
Cat, I found this recipe on this German Food Guide and Recipes page.
Leberknödelsuppe (Liver Dumpling Soup)
Recipe Category: Soups, Salads, and Sauces
Specialty of: Bavaria (Bayern)
Number of Servings: 4
Ingredients
1/2 lb Calf's or Beef Liver, finely ground
1/2 lb Ground Veal or Beef
3 day-old Bread Rolls
1 cups Milk
1 small Onion, finely chopped
1 tablespoon Butter
3 teaspoons Chopped Parsley
1 Egg
Bread Crumbs
Flour
Salt and Pepper
Marjoram
Beef Broth
Instructions
Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.
In a frying pan, melt butter. Cook onions in the butter until transparent.
Add onions to the bread cubes, along with the parsley and egg. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.
Form ball-shaped dumplings.
In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth.
To serve, pour some broth into 4 soup bowls. Add two dumplings to each bowl. Sprinkle some freshly chopped parsley over the dumplings for decoration. Serve immediately.
Leberknödelsuppe (Liver Dumpling Soup)
Recipe Category: Soups, Salads, and Sauces
Specialty of: Bavaria (Bayern)
Number of Servings: 4
Ingredients
1/2 lb Calf's or Beef Liver, finely ground
1/2 lb Ground Veal or Beef
3 day-old Bread Rolls
1 cups Milk
1 small Onion, finely chopped
1 tablespoon Butter
3 teaspoons Chopped Parsley
1 Egg
Bread Crumbs
Flour
Salt and Pepper
Marjoram
Beef Broth
Instructions
Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.
In a frying pan, melt butter. Cook onions in the butter until transparent.
Add onions to the bread cubes, along with the parsley and egg. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.
Form ball-shaped dumplings.
In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth.
To serve, pour some broth into 4 soup bowls. Add two dumplings to each bowl. Sprinkle some freshly chopped parsley over the dumplings for decoration. Serve immediately.
Personally, I prefer chicken liver to beef liver. By calf, most people mean veal, and I have an aversion to the humanitarian aspect of raising veal for food. Chicken is an easy substitute.
If you want the easy route, Knorr make a liverwurst dumpling mix, you'd probably find it in a specialist food import shop. I'd still use a damn good beef or chicken stock with fresh parsley.
If you want the easy route, Knorr make a liverwurst dumpling mix, you'd probably find it in a specialist food import shop. I'd still use a damn good beef or chicken stock with fresh parsley.
DesertPirate
Sailing from the desert
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- Mar 20, 2006
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Due to time zones try a PM to Tarakin, he is the resident expert on all things German.
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