Ingredients (Serves 15)
- Press the liver through a meat grinder using the 3mm disc. (If you don't have a meat grinder, chop finely by hand using a sharp knife.)
- Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.
- Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.
- Put the softened bread, liver and eggs in a bowl and knead into a dough. If it is too sticky, add a handful of breadcrumbs and flour and if it is too firm, add some milk or water.
- Season the dumpling dough with marjoram, nutmeg and salt and pepper.
- Form the dough into even-size dumplings.
- Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.
- The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).
- Serve the dumplings in bowls with the stock, sprinkled with the chives.
Liver dumplings taste particularly good when served in a hearty beef broth.
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