This is similar to a recipe I got while living in Germany in the 60's. It called for 8 white rolls soaked in 1 C milk and squeezed out, only 1/2# liver, butter to saute onion, 1 clove garlic, and parsley before mixing it together with 2 eggs. The differences seem to suggest you can be flexible about quantity of liver, bread and egg. It also says you can serve with cabbage and an onion sauce. I was checking here to see what 8 rolls would measure out to be. 2 cups of fresh crumb seems to be about half that, not sure.
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This is similar to a recipe I got while living in Germany in the 60's. It called for 8 white...