Veal Liver Dumpling

Finely chop shallot, sauté lightly in hot lard and allow to cool again. Warm the milk slightly and soak the crust of the toast bread in it. Squeeze toast well and finely mince together with the cleaned calf and chicken livers and shallots. Mix in white bread crumbs and egg and season with garlic, salt, parsley, pepper and freshly chopped marjoram. Cover and let rest in a cool place for 20-30 minutes. In a large pot, bring salted water to a boil. Form dumplings from the mixture with wet hands, put in and let simmer for 8-10 minutes until lightly boiling. Lift out with a slotted spoon and serve in hot beef broth.

Preparation Tip:

The liver dumplings taste somewhat heartier if they are not cooked, but baked out in plenty of hot lard or oil. The mass can also be formed into liver dumplings with the help of a wet soup spoon.

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