Rex: Liver Rice.

20 dkg of beef liver is scraped quite finely and passed through a sieve. 8 to 10 dkg of good butter is driven off well, to it is added a little bit of salt, a little bit of pepper and nutmeg (freshly grated), 1 particle of finely scraped garlic, half a bread roll soaked in water and well squeezed out, and so much finely grated bread crumbs that the quantity becomes quite firm, and with the help of a cooking spoon it is pressed through a grater or rather coarse sieve into the boiling dark soup. Cooking time 20 – 25 min.

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