{"id":3801,"date":"2012-02-09T20:49:57","date_gmt":"2012-02-09T20:49:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/09\/leberkloschen-zuta\/"},"modified":"2012-02-10T19:39:57","modified_gmt":"2012-02-10T19:39:57","slug":"leberkloschen-zuta","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/09\/leberkloschen-zuta\/","title":{"rendered":"Leberkl\u00f6\u00dfchen"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

150 g Schweineleber
\n1 Semmel
\n40 g Semmelbr\u00f6sel
\n30 g Mehl
\n1 Ei
\nPetersilie
\n50 g Fett
\nSalz
\nPfeffer
\nMajoran
\n30 g Zwiebeln<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebel wird in wenig Fett gebraten, die zerkleinerte Petersilie zugegeben und nach dem Abk\u00fchlen die gemahlene Leber untergemischt. Mit Salz, Pfeffer, und Majoran wird gew\u00fcrzt, die eingeweichte zerdr\u00fcckte Semmel, Ei, etwas Mehl und Semmelbr\u00f6sel zugesetzt und gut vermischt. Mit einem nassen L\u00f6ffel werden Kl\u00f6\u00dfchen abgestochen und in Salzwasser oder in der Suppe gekocht.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g Schweineleber 1 Semmel 40 g Semmelbr\u00f6sel 30 g Mehl 1 Ei Petersilie 50 g Fett Salz Pfeffer Majoran 30 g Zwiebeln Zubereitung Die Zwiebel wird in wenig Fett gebraten, die zerkleinerte Petersilie zugegeben und nach dem Abk\u00fchlen die gemahlene Leber untergemischt. Mit Salz, Pfeffer, und Majoran wird gew\u00fcrzt, die eingeweichte zerdr\u00fcckte Semmel, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54,12],"tags":[35],"class_list":["post-3801","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-suppe","tag-leber","item-wrap"],"yoast_head":"\nLeberkl\u00f6\u00dfchen<\/title>\n<meta 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Oktober 2013","format":false,"excerpt":"Zutaten 500 g Kartoffeln, gekocht und gesch\u00e4lt 100 g Zwiebeln 200 g Speck 30 g Butterschmalz 200 g Sauerkraut 60 g Semmelbroesel 150 g Mehl 1 Ei 60 ml Wasser Salz, Pfeffer K\u00fcmmel aus der Gew\u00fcrzm\u00fchle Muskat 2 EL Petersilie, gehackt 1 EL Schnittlauchr\u00f6llchen 150 g Leberwurst ca. 200 g\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2044,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/03\/wiener-schnitzel-mit-bratkartoffeln\/","url_meta":{"origin":3801,"position":3},"title":"Wiener Schnitzel mit Bratkartoffeln","author":"Steffen","date":"3. 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