Summary

Ingredients

• 150 g spleen, finely scraped
• 1 egg (s)
• 4 slices toast or white bread
• Salt and pepper, black from the mill
• 1 clove garlic
• marjoram
• Parsley, chopped
• Fat, for baking
• 1 liter soup (beef soup)

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Instructions

1. Mix the spleen, egg and spices well, then salt. Spread the mixture on the bread slices. Heat the fat in a pan, finger-high, place the bread slices with the spread facing down, bake until crispy brown on both sides. Lift out of the fat, allow to drain and cut away the edges if necessary. Cut bite-sized into diamonds or squares and serve in the beef soup.