1. Chop parboiled chicken livers very fine. 2. Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour. 3. Beat egg whites until stiff; fold into meat mixture. 4. Shape into 1 1/2 inch meatballs. 5. Drop them into gently boiling stock. 6. Simmer 6-8 minutes. 7. Add additional parsley to stock for garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
