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4 to 6
first-course servings, each in 1¼ cups 310 ml ) brothEasy
Published 1998
These are based on a typical Viennese recipe for dumplings that are traditionally served in kraft süppe, Beef consommé. They are usually made with calf’s liver and are less delicate in texture. Calf’s liver can be substituted for chicken livers if desired.
In a food processor, pulse the bread to fine crumbs. Transfer to a bowl.
In the food processor, pulse the livers, onion, parsley, salt, and pepper to combine; stop once to scrape down the sides of the bowl. Scrape the mixture into a medium bowl with a rubber spatula. Stir in