Summary

Ingredients

• 250 g liver (s), twisted throuh the meat rinder
• 0.5 ½ onion (s)
• 3 rolls, stale
• 150 g butter
• 3 egg (s)
• salt
• pepper
• marjoram
• 500 ml vegetable stock
• Breadcrumbs
• nutmeg

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Instructions

1. Put the liver in a bowl, season with salt, pepper and marjoram. Add an egg and onion. Soak 1/2 stale bread roll in water, squeeze out and add to the liver. Mix well, add some breadcrumbs.
2. Heat vegetable stock (must not boil) form liver dumplings with a soup spoon and add to the stock. To let go.
3. Cut the remaining rolls into cubes. Beat 2 eggs in a bowl, season with salt, pepper and a little nutmeg. Turn the bread cubes in them until they are completely soaked with the egg. Heat the butter in the pan and toast the bread cubes until crispy.
4. A little tip: put the roll insert on the table and do not put it in the broth straight away.