Liver Dumplings in Cream Sauce

Summary

Ingredients

• 2 onions)
• 1 parsley
• salt and pepper
• 1 pinch (s) nutmeg
• 2 egg yolks
• 4 rolls soaked in milk
• 600 g liver (s) (beef, pork or poultry)
• breadcrumbs
• 1 cup cream
• 1 cup crème fraîche with herbs
• 2 liters meat broth
• some flour

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Instructions

1. Peel the onion and finely chop it together with the parsley. Put in a bowl. Cut the liver into small pieces and finely chop in a blender (as small as you want). Also add to the bowl. Add the egg yolk, salt, pepper, a pinch of nutmeg and the squeezed rolls to the bowl and mix. If necessary, breadcrumbs are also added - enough that you can now form dumplings out of the mass.
2. Bring the broth to a boil and add the liver dumplings. Let simmer in the broth for about three quarters of an hour. When the dumplings are ready, remove them and set aside.
3. Mix the broth with the cream and crème fraiche. Thicken with a little flour. Season again with salt and pepper. Put the liver dumplings back in. Serve hot.
4. Many vegetables, potatoes, rice, pasta or bread go well with it.