Summary

Ingredients

• 4 bread roll (s), baked well
• some salt and pepper
• marjoram
• 1 pinch nutmeg
• Clove powder
• 250 g milk
• 1 tablespoon butter, or clarified butter
• 1 onion (s)
• some parsley, finely chopped
• 200 g beef liver (s), finely chopped
• 2 egg (s)
• 1 ½ liter meat broth, clear

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Instructions

1. Pre-order minced beef liver from the butcher.
2. Cut the bread into strips and mix in the spices. Heat the milk and pour over the sliced bread roll. Let the mass pass through, covered.
3. Cut the onion into cubes and steam lightly with the clarified butter, add the chopped parsley. Mix with the chopped liver and eggs into the bread roll. Twist a small sample dumpling and let it cook in lightly salted water.
4. If the dumpling falls apart or the mixture is too soft, you can add some breadcrumbs (breadcrumbs) underneath.
5. Serve in a clear meat broth.
6. Tip:
7. Simmer the dumplings in salted water for about 5 minutes, then let them steep for 20 minutes.