18 to 20
walnut sized dumplings
- 2 chicken livers
- 2 eggs
- 2 tablespoons melted chicken fat
- Place chicken livers on a wooden board and scrape them with a knife, making a pulp of the livers, or chop in a blender. Place pulp in a mixing bowl.
- Add eggs, chicken fat, pepper, parsley and a little salt; mix well. Add bread crumbs and flour and mix further. Let the batter rest for 1 to 2 hours before poaching it.
- After the soup is ready, make littl