4 oz.( 120 g ) grinded liver
2 small un sweetened buns or rolls
1 small finely chopped onion
1-1/2 tablespoons butter or margarine
1 large egg
2 tablespoons all-purpose flour
1 teaspoon chopped parsley
1/2 teaspoon chopped basil
2 to 3 tablespoons bread crumbs
salt, ground black pepper, nutmeg and marjoram
to taste
Preparation:
Soak buns or rolls in milk,
squeeze out moisture, pluck apart
and mince with liver finely.
Fry onion and parsley on butter
or margarine very lightly
and stir in liver.
Combine all ingredients.
Set aside for 10 minutes, than
form small balls and drop
into boiling soup.
