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Recipe by: killyan
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See below ingredients and instructions of the recipe
600 g Liver from European elk or
-from deer, cut into small
-pieces
3 1/2 tb Fat
1 Onion, finely chopped
1 tb Flour
1 tb Vinegar
4 To 6 cups meat broth
salt and pepper to taste spaetzle
Roast the onions in the fat until golden, then add the liver and
saute it. Add the spices. Stirring constantly, dust liver with flour
and then add a little of the broth. Add the remainder of the broth
and the spaetzle, and briefly bring once more to a boil. Stir in
vinegar to taste.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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