Leberknodel-bavarian liver balls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef liver |
| 1 | Onion; quartered | |
| 3 | tablespoons | Bone marrow |
| 5 | Kaiser rolls | |
| ⅔ | cup | Milk |
| Salt & pepper to taste | ||
| 3 | Stems parsley; chopped | |
| 2 | tablespoons | Flour |
| 2 | Eggs | |
| 1 | teaspoon | Lemon juice |
| 1 | dash | Marjoram |
| 4 | cups | Beef bouillon |
Directions
In saucepan, cover very thinly sliced rolls with hot milk & salt. Let stand for 1 hour. Put liver, bone marrow & onion through medium blade of meat grinder; add parsley, flour, eggs, lemon juice, marjoram & rolls. Form into balls & put in hot bouillon for about 20 minutes. Serve with sauerkraut.
FRAU JOHANNES (HANNELORE) PERK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .