Soup with meat dumplings
Instructions
Made an incision along the short side of the spleen, without touching the skin that covers the bottom.
Pass the blunt side of a knife blade on the spleen, going towards the engraving, so as to let out all the pulp through the slit.
Chop the onion and fry it in a pan with butter for 4-5 minutes on a moderate heat, then add the parsley.
Cut the sandwiches into thin slices, put these in a bowl and cover with warm milk.
Passed to the grinder bread, softened and squeezed, the pulp of the spleen, liver cut into pieces and fried onion.
Stir the mixture of offal, eggs, salt, pepper, marjoram and lemon rind.
Divide the dough into six or twelve equal pieces and shape each one with wet hands giving it the shape of a ball.
Bring to the boil a pot of salted water, plunge the dumplings, then lower the heat so that the liquid just sobbolla and cook for 25 minutes or 12, depending on the size.
The dumplings are ready when you come to the surface.
At this point, drain them with a skimmer and deliver in six individual plates along the bottom warmed.
Serve immediately.
If you wish, you can cook the dumplings directly in the Fund.
But In this case the Fund will lose the characteristic clearness to become slightly cloudy.
Ingredients and dosing for 6 persons
- 80 g of spleen in game (deer, wild boar)
- 60 g of onions
- 30 g of butter
- 1 tablespoon of chopped parsley
- 4 raffermi sandwiches
- 12 cl of milk
- 120 g of venison liver (fallow deer, wild boar)
- 2 eggs
- Salt
- White pepper
- 1/2 lemon (zest)
- 1 teaspoon of minced marjoram
- 120 cl of game fund (see recipe)