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Liver dumplings

Tyrolean recipes - farm recipes

Starter

Liver dumplings

ingredients

400 g cubes of stale bread
1 dspn chives
3 dspn parsley
2 dspn leek (finely chopped)
100 g minced veal fat
1 dspn butter
200 g minced calf's liver
2 cloves of garlic (finely chopped)
1 tspn marjoram
1 pinch lemon zest
1 pinch nutmeg
salt and pepper
2 free-range eggs
100 ml milk
1 dspn flour
1 litre meat stock
chives to garnish

preparation

Mix the stale bread cubes with the chives and parsley. Gently sweat the leeks in the veal fat and butter and add to the bread together with the calf liver and the remaining ingredients (except meat stock). Mix together and leave to rest for around 30 minutes. Form dumplings with wet hands and boil in plenty of salted water for around 15 minutes. Serve the liver dumplings in a hearty bowl of meat stock with chives.

 
Have fun cooking
Doris Gruber
Farmer at ’Planitzer‘ near Montan, a ’Red Rooster‘ farm and inn
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