LEBERKNADEL (CALF LIVER DUMPLINGS)

Ingredients

• 1/2 pound Calf's liver
• 4 ounces Beef marrow
• 1 teaspoon Fresh thyme (Quantity estimated (not specified in original recipe))
• 1 clove Garlic
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Lemon peel, grated (Quantity estimated (not specified in original recipe))
• 2 each Egg yolks
• 1 each Egg
• 1/2 cup Bread crumbs (or rolled crackers) (Quantity estimated (not specified in original recipe))
• 1 tablespoon Salt (For boiling water. Quantity estimated (not specified in original recipe))
• 2 tablespoons Vegetable oil (For frying. Quantity estimated (not specified in original recipe))

Instructions

1. 1Chop and pass the calf's liver through a colander. In a bowl, rub the beef marrow to a cream. Add the liver to the marrow and stir well. Add thyme, grated garlic, pepper, salt, and grated lemon peel. Mix in the egg yolks and the whole egg.
2. 2Add bread crumbs or rolled crackers to the mixture, enough to allow the mixture to be formed into small marble-sized balls.
3. 3Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water. Cook for 15 minutes, or until cooked through. Drain the dumplings.
4. 4Roll the cooked dumplings in fine bread crumbs. Heat vegetable oil in a pan. Fry the dumplings in the hot oil until golden brown.