Prep 5 mins
Cook 1 hr 15 mins
- 1⁄2 lb beef liver, ground
- 2 eggs
- 1 cup dry breadcrumbs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or 2 tablespoons beef marrow
- 1 garlic clove, mashed
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 dash marjoram, grounded
- 1 dash mace
- 2 quarts consomme
- Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
- Beat in eggs and then bread crumbs, flour, salt and pepper.
- Let it stand in room temperature for about 1 hour.
- Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
- Cover and simmer for 15 minutes.
- (Dumplings should be hard).
My mother used to make this for us when I was younger. I love it! I make it minus the lemon rind..... but who knows? This is really very tasty! Rich tasting. Not as "livery" as you would expect.
This is the one I've been looking for. I did make it with chicken livers because I wanted it for chicken soup. Also I left out the marjoram and added fresh parsley instead. Yum. Not difficult and nice for those special holiday dinners. I will try the recipe verbatim when I make beef consomme. Thank you, thank you!
I have been searching for a good liver dumpling recipe, and this is the only one that suits my German husband and myself. I replaced the mace with nutmeg, probably not much of a difference, and added a good amount of fresh chopped parsley, which does improve an already wonderful recipe.