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Austrian Liver Dumplings


1/2 lb calf s liver
1 hard roll or
1 large slice italian bread
1 tbsp butter
1 egg
1 cup breadcrumbs
1 chopped fresh parsley
1 salt & pepper to taste

1>. Cut liver into chunks and place into blender until all meat has
been pureed. Soak the roll or bread in water until soft, squeeze out
the surplus moisture and finely mince or grate. Cream the butter with
the other ingredients, finally adding sufficient breadcrumbs to make
the mixture firm enough to be formed into small dumplings (less than
an inch in diameter). If the dumplings are to served with stew or
soup, simmer in this for 5 minutes. They may also be cooked in stock
and served with meat and gravy.


Servings: 6



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