For the napkin dumplings, finely chop the onion and heat 2 teaspoons of butter in a pan. Sweat the onion in the butter until translucent. Cut the pretzel rolls from the day before into even slices (approx. 1 - 1.5 cm thick). Finely chop the flat-leaf parsley. Put everything in a bowl.
Warm the milk, stir with the egg and pour over the rolls. Season with pepper and a little salt. Knead everything vigorously with your hands to form an even dough. The dough won`t stick to your hands if you moisten them beforehand. Let the dough rest for a good 10 minutes.
Moisten a fresh tea towel vigorously and lay it sideways. Place the dough on the lower part and shape it into an approx. 20 cm long roll and do not roll it too tightly into the cloth. Tie the ends with kitchen twine like candy.
Bring plenty of salted water to the boil in a large saucepan or high roasting pan. Put the dumpling in and let it simmer for 30 minutes over a very mild heat. I also let it steep a little longer if the creamed liver is not ready yet. Unpack the dumpling, cut into slices and serve.
For the creamed liver, cut the shallots into fine rings and the gherkins into small cubes. Place the capers in a colander to drain.
Clean the poultry liver and season lightly with salt and pepper. Heat 2 tablespoons of oil in a pan, fry the liver in it over medium heat for 2 - 3 minutes on each side and remove. I usually do this in 2 - 3 passes so that the liver is seared evenly.
Pour the remaining butter into the pan and sweat the shallots in it. Deglaze with the white wine and let it boil down completely. Add the capers, gherkins, the chicken stock and the whipped cream. Bring to the boil and reduce until slightly creamy, season with salt and pepper.
Warm the liver in the sauce and sprinkle with a little chopped parsley. Serve with the napkin dumpling.
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