1 oz Of any kind of liver
1/4 Of an egg, or tsp. of dried
-egg A small nut of fat 1 ts Each of breadcrumbs and
-flour a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup. From: Hungarian Cooking Shared By: Pat Stockett
No comments:
Post a Comment