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Liver Klosse

Liver Klosse are dumplings made from stale bread, liver, herbs, and eggs, boiled and served with fried bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Liver Klosse

Ingredients

Directions

Prepare the mixture

  1. Soak the stale loaf in milk for 30 minutes, then press out the liquid.

  2. Mix the loaf with the liver, grated lemon rind, chopped parsley, chopped chives, pepper, and coarse sea salt.

  3. Dredge flour over the mixture.

  4. Stir in the beaten eggs.

  5. Shape the mixture into egg‑shaped klosse.

Cook the klosse

  1. Drop the klosse into boiling water or broth.

  2. Boil for about 30 minutes.

  3. Fry the bacon in butter.

  4. Pour the fried bacon over the klosse before serving.

Fry the leftover liver

  1. If any liver remains, slice it.

  2. Dip the liver slices in beaten egg and breadcrumbs.

  3. Fry the liver slices in hot fat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Chive + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw liver
Provides the main savoury flavour and a dense, rich texture to the dumplings.
Stale loaf
Soaked in milk, it absorbs moisture and gives the dumplings body.
Eggs
Bind the mixture and set when cooked, helping the klosse hold their shape.
Flour
Dredged over the mixture, it absorbs surface moisture and helps bind it.
Bacon
Its fat adds savoury richness to the finished dumplings.

The step that matters

Press out the liquid from the soaked loaf. Excess milk makes the mixture too wet and loose, so the klosse can break apart in the boiling water. Removing the liquid gives a firmer mix that holds its shape while it cooks.

Swap the chive

How well each one fits the dish's main ingredients (milk, liver, lemon, parsley, pepper, flour, egg):

  1. Shallotfits about as well
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Chivethe original

Fit is the average pairing score against milk, liver, lemon, parsley, pepper, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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