Summary

Ingredients

• 1 ½ liter beef broth
• 160 g veal liver
• 1 dash cream
• 1 clove garlic, cut
• 2 tablespoon chives, finely chopped
• 60 g breadcrumbs
• 1 tablespoon flour
• some salt and pepper

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Instructions

1. Heat the stock, cut up the liver and place in a bowl, add a dash of cream. Add the chives and garlic and puree everything well with the hand blender. Add salt, pepper, flour and breadcrumbs and mix everything well. Shape the dumplings and let them steep in the bouillon for 10-15 minutes.