Liver balls
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Minced onion |
| 2 | teaspoons | Chicken fat -- melted |
| ½ | pounds | Chicken livers |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Potato flour |
| 1 | Egg yolk | |
| 1 | Egg white -- stiffly beaten | |
Directions
Brown the onion in the fat. Chop or grind the raw livers with the onion. Stir in the salt, pepper, potato flour and egg yolk. Fold in the egg white. Drop by the teaspoon into boiling soup or salted water. Cook 15 minutes or until they rise to the surface. Serves 8 to 10. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-10-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish