POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings)
Cooking time: 10 minutes
Ingredients:
1 pound veal, chicken or beef liver, finely minced
2 tablespoons butter
¼ teaspoon marjoram
¼ teaspoon mace
½ teaspoon grated lemon rind
1 large bud garlic, creamed to paste with salt
¼ teaspoon salt
dash ground pepper
2 eggs
dash ground thyme
2 tablespoons farina
bread crumbs
2 tablespoons cooking sherry or sauterne, optional
Mix minced liver with butter. Add remaining ingredients, mix well, then let stand 15 minutes so farina will absorb liquid. Add bread crumbs to make mixture not stiff or thin. (Bread crumbs swell in boiling~ if you use too much, dumplings will be hard.) Should be soft enough to flow of spoon into hot boiling soup. If you like them quite stiff, add more crumbs to form balls before placing in hot soup. Boil 10 minutes; serve. Best served in chicken broth with very few bouquet vegetables for flavor. Seasoning can be to taste. This can be frozen
B-man
