Draft of Caesars Palace International cookbook, Variety meats

MEAT page 55 Variety meats LAVER KNIPSLA (Liver dumplings, Alsacian style) One of our appreciative patrons at the Bacchanal, Andre Schweizer, J a noted circus high wire performer, brought me this recipe from his mother in Alsace, northeastern Prance. He'd been reminiscing about i s this marvelous family specialty of hSs childhood and I aked him to get it. It is truly marvelous and kigki^t unusual. There are many recipes for Leber Knoedel, a German liver dumpling served in soup generally, or sometimes with melted butter as an accompaniment to the meat course. But Andre's mother's recipe has an added inducement ? the cooking broth madehxxkx is the base for a delicious soup for another meal J IS 283233 For 6 servi..gs Preheat oven to 350 \ 2 pounds biby beef liver i small bunch fresh parsley 2 ounces smoked Canadian bacon, diced 3 and i/2 ounces of flour 2 eggs 1 and 3/4 ounces of farina, uncook Italian ed 1 small/sour dough roll Salt and pepper to taste 3 ounces milk 1 small loaf Italian bread or 1 large white onion 2 hard Italian sour dough rolls 4 cloves of garlic, peeled 3 ounces butter 1. Grind the following in a hand or electric meat grinder: the beef liver, bacon, the single sour dough roll, the milk, the onion, the and large mixing garlic, parsley. Place ground mixxture in a/bowl. MEAT page 56 Variety meats Laver knifesla cont 2 2. Blend into the mi xture 2 eggs. Use a wooden spoon to stir until egg is thoroughly mixed. Add salt and pepper. 3. Slowly add the flour and farina and continue to mix until everything is thoroughly blended. 4. In a 1 rge khhsb pot measure 5 quarts of water. Bring to a boil and add a little salt. Reduce fire to simmer (if it is boiling, dumplings will disintegrate.) With a large spoon, either soup or serving, you are ready to make the dumplings. Dip the spoon into the simmering water, then into the mixture, about half filled to ffl 3/4 full and let it slide into the water. Continue dipping the empty soon into the simmering water first, then take the mixture on the spoon and 3et it slide into water until you have used up the entire mixture. Allow to simmer from 5 to 7^minutes and then pour dumplings through a strainer. 5? Have r4ady an oiled' ovenware casserole, glass or metal,and transfer the little dumplings or spatet?les to the casserole. (The oil will keep them from sticking.) a 6. Cut the small Itlain loaf of bread or the 2 hard Italian sour dough rolls in half. Remove all the soft white bread, leaving only the crust. Chop the crusts, not as fine as breadcrumbs, but in small diced chunks. 7. Melt the 3 ounces of butter in a frying pan and brown the bread crusts in the butter. When they are nicely brown, pour them over the tofe> of the liver dumplings. 8. Place the casserole in the oven (350?) and heat for 10 minutes or so, until slightly brown. PRESENTATION: Bring casserole to table. Decorate plates with MEAT page 57 Variety meats Laver knipsla cont 3 small bunches of cu]b-up watercress. LAVER KNIPSLA SOUP (Liver dumpling soup) Broth left over from making liver dumplings 2 ounces of farina or Italian pastina 3 eggs, well beaten 2 tablespoons chopped parsley 1. Boil broth and add the xxxxxxxxxx farina or pastina. Cook 5 minutes and add the beaten eggs and parsley, stirring well for 1 minute. cut PRESENTATION: Rub chunks of warm Italian bread with a/garlic clove and serve with the hot soup. According to Andre, "a nice bottle of reisling, cold but not too cold for then the taste is lost" is the perfect accompaniment, with fruit and cheese, for a marvelous luncheon.