4 Reviews

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.

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Amy McFeeters December 28, 2001

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!

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rangapeach October 28, 2006

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.

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Marietta Mary Lou May 27, 2004

Excellent to see a dish they serve as a matter of course in most Czech restaurants ! Really, nice, although we make it with either Chicken Livers or Calves Liver, which makes them slightly softer but they are well worth it.

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Joska Klesnil September 30, 2003
Polevka S Jatrovymi Knedlicky (Soup With Beef Liver Dumplings)