Liver dumplings
A traditional taste of Bavaria where liver dumplings are a popular starter, served in good broth. Equally good with any vegetable puree (including sauerkraut, which makes a smooth and gentle puree with some crème fraiche added – sauerkraut is a very good source of vitamin C).
Ingredients
- 4 bread rolls, slightly stale (a day old), finely cubed
- 100 g beef liver, finely chopped
- 50 g lard, finely chopped
- 1 tbsp fresh (or dried) marjoram leaves
- 30 g butter (soft, at room temperature)
- 1 tbsp double cream
- 1 egg
- pinch of ground cloves, pinch of ground nutmeg
- salt, pepper
Method
- Mix finely chopped liver and lard, blend to a smooth consistency (you may need to pass the mixture through a fine-meshed sieve, with the back of a spoon), set aside.
- In a bowl, whisk the soft butter until pale and fluffy, add cream and egg, mix well. Add the liver puree, marjoram, cloves, nutmeg. Mix well, season well. Add finely chopped bread rolls, knead mixture until everything is well combined. Cover and refrigerate for several hours.
- In a large saucepan, bring salted water to the boil. Form the liver mass into small round dumplings, lower dumplings into the boiling water, reduce heat slightly and cook for about 10 minutes, the dumplings rise to the surface when done. Remove from the cooking liquid with a slotted spoon and drain.