[Sca-cooks] liver dumplings

[mtraber251 at earthlink.net]

lol, since i am sitting next to a german who cooks beautifully, and we *had* been discussing liver dumplings in soup earlier, i asked him to comment=)

he was raised, and makes them from pork or calves liver rather than chicken liver, and makes his breadcrumbs from leftover rolls, adds fresh parsley when available otherwise dried, basil and dill. he doesnt cook it in the soup stock, he says it can be too salty done that way but instead cooks it in water and transfers them to the soup afterwards...

and on an interesting note, tomorrow we are having leberkaese mit Kartoffeln und Spiegelei, kombiniert mit Spinat ...liverloaf with potatoes, fried eggs sunny side up and spinach...drool away=)


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Now I'm curious, since I mentioned it--how period is my grandmother's
liver dumpling soup recipe?

This is it--chicken livers, egg, salt, pepper, breadcrumbs, onions. You
put it all in a blender, and add breadcrumbs until it's a good scoopable
consistency and cook it in boiling chicken broth. I imagine one could do
something similar in a mortar, but I haven't seen any period recipes for
this. I also haven't been looking too hard, because it never came up
before.

I'm also a bit confused as to the origins--I've only ever encountered this
particular treatment of liver in Polish and Czech restaurants, and it's
always chicken livers, never beef livers. My grandmother is the German
one, but her father was from Danzig and environs (and apparently one did
*not* mention that it was now Gdansk in his hearing). So is this really a
Polish recipe, not a German one, and is there anything like it in period?

Margaret, discovering that much of what I grew up with *isn't* German
after all