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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have made this dish using chicken livers and chicken consume and it turns out just as well. It is a bit of trial and error when forming the dumplings so take the time to do the test one first and have some dry breadcrumbs on hand. Ingredients:
8 kaiser rolls, thinly sliced |
2 eggs, slightly beaten |
salt |
1/2 teaspoon marjoram |
3/4 cup milk, warm |
1/8 teaspoon pepper, white |
1 tablespoon butter |
2 liters water |
1/2 teaspoon salt |
1/2 onion, finely chopped |
breadcrumbs, dry |
2 tablespoons parsley, chopped |
3 1/2 cups beef consomme |
375 g beef liver |
parsley, chopped |
Directions:
1. Put the bread sliced into a bowl add 1 tsp salt and pour over the milk. Let stand for 1 hour.
2. Sauté onion and the chopped parsley in the butter for about 4-5 minutes Set aside.
3. Pass the liver through a mincer and mix with the bread mix, the onion mix, eggs, majoram and pepper. Mix well so all the ingredients are incorporated.
4. Put a pan on the stove and bring the water and 1/2 tsp salt to the boil and turn heat down so the water is just simmering.
5. Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
6. The first dumpling will be the test: take 1 tsp of liver mixture and form into a neat oval using 2 teaspoons Drop into the water, if it falls apart add some dry bread crumbs and work it into the dumpling mix. If it holds it shape continue on and form 8 dumplings from the mixture and drop into the boiling water and simmer for about 20 minutes uncovered.
7. Remove with a slotted spoon and keep warm.
8. Heat the beef consume and serve with the dumplings and sprinkle with the parsley.
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