Lentil soup with liver dumplings

From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 4 Nov 1993 11:00:00 +0100
 Categories: Soups
   Servings:  4
      1 sm Onion, finely chopped
     30 g  Bacon (1 oz), diced
    1/4    Leek, diced
     20 g  Butter (0.75 oz)
     80 g  Red lentils (2.75 oz)
      1 l  Chicken broth (2 pints)
      1 dl Whipping cream (1/2 cup)

MMMMM-------------------------LIVER DUMPLINGS------------------------------
    100 g  Chicken liver (3.5 oz)
     40 g  Butter (1.5 oz)
     80 g  Bread crumbs (2.75 oz)
      2    Egg yolks
      1    Egg white

  Saute the onion and the bacon in the butter, add the leek and the lentils,
  saute for a moment. Moisten with bouillon, bring to the boil and simmer
  until the lentils are tender.
  Meanwhile skin the liver and press through a fine sieve. Beat the butter
  until smooth, add the liver and mix well. Stir in egg yolks and bread
  crumbs, season with salt and pepper. Beat the egg white until stiff, fold
  into liver mixture.
  In a skillet bring water to a simmer, add salt. Form dumplings with two
  teaspoons and poach for 5 minutes. Remove from water and place in a kettle
  filled with cold water.
  In a blender liquidize the soup. Strain through a sieve and return to
  saucepan. Add the cream and bring to a boil. Correct seasoning, add the
  dumplings and reheat.
  From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN


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