Yield: 6 servings
Measure | Ingredient |
---|---|
1 ounce | Of any kind of liver |
¼ \N | Of an egg, or tsp. of dried egg |
\N \N | A small nut of fat |
1 teaspoon | Each of breadcrumbs and flour |
a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup.
From: Hungarian Cooking Shared By: Pat Stockett