Categories: Soups/stews, Ethnic 
      Yield: 6 servings 
  
      1 oz Of any kind of liver                     A small nut of fat 
    1/4    Of an egg, or tsp. of dried         1 ts Each of breadcrumbs and 
           -egg                                     -flour 
  
  a pinch each of salt, pepper and finely chopped parsley 
   
  Scrape the liver with the blunt side of the knife and mix well with the fat 
  and other ingredients.  Drop a teaspoonful at a time into the boiling soup 
  and keep boiling for three to seven minutes, or till they rise to the 
  surface of the soup. 
   
  From: Hungarian Cooking Shared By: Pat Stockett