Kalbsleberknödel (Veal liver dumplings)

The world of dumplings is widespread: They can be savory or sweet, and there are well-known classics such as bread and apricot dumplings. However, there are more special versions of the probably most important “ball” in the world of enjoyment. Especially popular in the Viennese cuisine are veal liver dumplings consisting of puréed liver, white bread and eggs. They are a recommendable alternative to other garnishes of the classic Viennese beef soup such as crêpe slivers, noodles or “Schöberl” (savory sponge cubes). Try this recipe from the Viennese cuisine today!

Ingredients:

120 g (0,35 lb) veal liver
2 pieces of chicken liver
40 g (5 lb) bread crumbs
1 slice of toast (without crust)
50 ml (0,1 pt) milk
1 egg
1 shallot (small)
1 clove of garlic (finely chopped)
3 tbsps of pork lard
salt
parsley (chopped)
ground pepper
marjoram (finely chopped)

Preparation:

Finely chop the shallot and sauté in hot lard, then let stand. Soak the toast in slightly warmed milk. Drain the toast well and then mince it with the veal and chicken liver, and shallots. Mix in the breadcrumbs and egg, and season with garlic, salt, parsley, pepper and marjoram. Cover, and leave to stand in a cool place for about 20-30 minutes. Bring to boil a large pot of salt water.With moist hands, form dumplings from the mixture. Place dumplings in thewater and simmer for 8-10minutes. Remove with a draining spoon, and serve in hot beef soup.

Enjoy with: Beer