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LIVER KLOESSE (DUMPLINGS)

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Brown a small onion minced in one tablespoon of chicken fat, add a small
liver chopped fine, chopped parsley, two tablespoons of flour. Season
with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon
in the boiling soup, let cook ten minutes--serve.











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