(Bavarian Liver Dumpling Soup)
Makes about 12 dumplings to serve 4
1 pound calves or chicken liver
2 tablespoons minced
1 tablespoon chopped onion
1 tablespoon chopped celery
2 slices stale bread, moistened in water
2 tablespoons flour
1 1/2 teaspoons salt
4 cups beef broth
- Remove any skin or connective
tissue from the livers. Put into blender or processor and puree
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 minutes.