2 slices white bread a little milk or water
500 g calf or chicken liver
1 small onion grated
rind of 1/2 lemon
1 tsp chopped parsley
salt and pepper
a pinch of grated nutmeg
2 tbsp plain flour (All purpose)
2 eggs
1.5 litres general household stock or water
1/2 stick (4 Tbsp) 50 g butter (optional)
500 g calf or chicken liver
1 small onion grated
rind of 1/2 lemon
1 tsp chopped parsley
salt and pepper
a pinch of grated nutmeg
2 tbsp plain flour (All purpose)
2 eggs
1.5 litres general household stock or water
1/2 stick (4 Tbsp) 50 g butter (optional)
method
1. Cut the crusts off the bread and soak the bread in milk or water.
2. Remove the skin and tubes from the liver and chop or mince the liver finely.
3. Squeeze the bread as dry as possible and add it to the liver.
4. Skin the onion and chop it finely. Add to the liver and bread with the lemon rind, parsley, seasoning, nutmeg, and flour. Mix together well.
5. Beat the eggs until liquid, and mix with the other ingredients.
6. Form the mixture into quenelles (p64).
7. Meanwhile, heat the stock or water to boiling point in a large pan and gently lower the quenelles into the liquid.
8. Simmer for 15 minutes.
9. Serve in meat purees and other thick soups.
Alternatively, drain, and serve with melted butter poured over them or with sauteed onions.
It is advisable to test the first dumpling before forming the others. If it crumbles, add a little more egg to the rest of the mixture. It is important not to have the mixture too stiff. It should be of a dropping consistency and not possible to form the dumplings with the hands.
2. Remove the skin and tubes from the liver and chop or mince the liver finely.
3. Squeeze the bread as dry as possible and add it to the liver.
4. Skin the onion and chop it finely. Add to the liver and bread with the lemon rind, parsley, seasoning, nutmeg, and flour. Mix together well.
5. Beat the eggs until liquid, and mix with the other ingredients.
6. Form the mixture into quenelles (p64).
7. Meanwhile, heat the stock or water to boiling point in a large pan and gently lower the quenelles into the liquid.
8. Simmer for 15 minutes.
9. Serve in meat purees and other thick soups.
Alternatively, drain, and serve with melted butter poured over them or with sauteed onions.
It is advisable to test the first dumpling before forming the others. If it crumbles, add a little more egg to the rest of the mixture. It is important not to have the mixture too stiff. It should be of a dropping consistency and not possible to form the dumplings with the hands.
serving amount
makes 30-36
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