Leberknödelsuppe
Liver Dumpling Soup

Every Bavarian menu features soup with Leberknödel, a sign of the Bavarians ' weakness for offal. If a rash foreigner carelessly asks a Bavarian in a beer garden whether drinking a lot of beer is good for the liver, he is likely to be told that liver is something for dumplings, not something to complain about!

Ingredients: 1 pound cooked veal, chicken or beef liver, finely minced 2 tablespoons butter ¼ teaspoon marjoram ¼ teaspoon mace or nutmeg ½ teaspoon grated lemon rind 1 large bud garlic, chopped ¼ teaspoon salt dash ground pepper 2 eggs dash ground thyme 2 tablespoons farina (cream of wheat) bread crumbs 2 tablespoons cooking sherry, or white wine,, optional

 

Mix minced liver with butter. Add remaining ingredients, mix well, then let stand 15 minutes so farina will absorb liquid. Add bread crumbs to make mixture not stiff or thin. (Bread crumbs swell in boiling if you use too much, dumplings will be hard.) Should be soft enough to flow of spoon into hot boiling soup. If you like them quite stiff, add more crumbs to form balls before placing in hot soup. Boil 10 minutes; serve. Best served in chicken broth with very few boquet vegetables for flavor. Seasoning can be to taste.
Cooking time: 10 minutes