Liver Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 2 egg (s)
- 250 g liver (s), (finely chopped beef or veal liver)
- Onion (s), plentiful
- parsley
- water
- 1 tablespoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Make a firm, smooth dough from the specified ingredients, which you beat until it bubbles. Bring salt water to the boil, press the spaetzle either off the board or with the spaetzle press and cook. Then take it out, soak it in ice water, let it dry and melt it in butter.
- Fresh lettuce is enough as a side dish.
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