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Leberknödel

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TasunkaWitko View Drop Down
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    Posted: 26 September 2013 at 13:26
Leberknödel
Liver Dumplings
 
From Time/Life's Foods of the World - The Cooking of Vienna's Empire (1968):
 
 
H√ľhner Ragout Suppe, chicken rago√Ľt soup, with leberkn√∂del, often appears at lunch time in the Austrian provinces.
 
To make 30 to 25 small dumplings:
 
2 slices stale white bread (including crusts)
1/4 cup milk
1/4 pound chicken livers
1 tablespoon unsalted butter
1/4 cup finely-chopped red onion
2 egg whites, lightly beaten
1/2 teaspoon salt
Freshly-ground black pepper
1 teaspoon finely-chopped parsley
1/2 to 1 cup dry bread crumbs
 
Soak the bread slices in the milk for about 5 minutes, then squeeze them dry. Run the bread and chicken livers together through a meat grinder into a mixing bowl, or chop them together with a sharp knife.
 
In a heavy, 10- or 12-inch skillet, melt the butter. When the foam subsides, add the onions, Cook them for about 8 minutes, or until they are lightly coloured, then add them to the bread and liver mixture. Stir in the egg whites, salt, a few grindings of pepper and the parsley. Add 1/2 cup bread crumbs, mix, then form 1 tablespoon of the mixture into a ball. If it is too soft to hold together firmly, add more bread crumbs by the tablespoon. Dust your hands lightly with flour and form all the mixture into balls about 1 inch in diametre. Bring to a boil the soup in which the dumplings are to be cooked, reduce the heat to medium and drop in the dumplings. Boil, uncovered, until the dumplings rise to the surface. Reduce the heat to low and simmer for 2 or 3 minutes longer.
 
Serve the leberknödel in the soup they were cooked in, 5 to a portion.
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2013 at 13:40
Livers in my dumplings! Blashpeme! Wink
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2013 at 13:43
But that tureen is drop-dead gorgeous. Wish I had one just like it.
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