LENTIL SOUP WITH LIVER DUMPLINGS

      Title: LENTIL SOUP WITH LIVER DUMPLINGS
  Categories: Soups
       Yield: 4 Servings
  
 MMMMM----------------------------SOUP---------------------------------
       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.
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