Liver Dumplings
Author: Kitchens
  • 2 slices white bread a little milk or water
  • 500 g calf or chicken liver
  • 1 small onion grated
  • rind of 1/2 lemon
  • 1 teaspoon chopped parsley
  • salt and pepper
  • a pinch of grated nutmeg
  • 2 Tablespoons plain flour
  • 2 eggs
  • 1.5 liters general household stock or water
  • 50 g butter (optional)
  1. 1. Cut the crusts off the bread and soak the bread in milk or water.
  2. Remove the skin and tubes from the liver and chop or mince the liver finely.
  3. Squeeze the bread as dry as possible and add it to the liver.
  4. Skin the onion and chop it finely. Add to the liver and bread with the lemon rind, parsley, seasoning, nutmeg, and flour. Mix together well.
  5. Beat the eggs until liquid, and mix with the other ingredients.
  6. Form the mixture into quenelles (p64).
  7. Meanwhile, heat the stock or water to boiling point in a large pan and gently lower the quenelles into the liquid.
  8. Simmer for 15 minutes.
Recipe by Recipes at