Liver Dumplings in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 1 parsley
- salt and pepper
- 1 pinch (s) nutmeg
- 2 egg yolks
- 4 rolls soaked in milk
- 600 g liver (s) (beef, pork or poultry)
- breadcrumbs
- 1 cup cream
- 1 cup crème fraîche with herbs
- 2 liters meat broth
- some flour
Print Recipe
Pin Recipe Instructions
- Peel the onion and finely chop it together with the parsley. Put in a bowl. Cut the liver into small pieces and finely chop in a blender (as small as you want). Also add to the bowl. Add the egg yolk, salt, pepper, a pinch of nutmeg and the squeezed rolls to the bowl and mix. If necessary, breadcrumbs are also added - enough that you can now form dumplings out of the mass.
- Bring the broth to a boil and add the liver dumplings. Let simmer in the broth for about three quarters of an hour. When the dumplings are ready, remove them and set aside.
- Mix the broth with the cream and crème fraiche. Thicken with a little flour. Season again with salt and pepper. Put the liver dumplings back in. Serve hot.
- Many vegetables, potatoes, rice, pasta or bread go well with it.
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