Swabian liver dumplings

Serves 4:

4 rolls

milk

500 g cattle liver

2 onions

100 g larding bacon

4 eggs

parsley

salt

pepper         

nutmeg       

flour        

bouillon          



preparation: Soak the rolls in warm milk. Put together with

beaf liver, copped onions and larding bacon through the

mill. Stir with eggs, fine chooped parsey, salt, pepper and

flour until it it a solid dough. Form dumplings and boil 

for 25 minutes in the bouillon.

Serve with sourcrout and spaetzle (see recipe)       



recipe by Andreas Woehr