- 3 bread rolls
- 125 ml of milk
- 50 g of onion
- 1 clove of garlic
- some butter
- 500 g of fresh veal liver
- 100 g of veal kidney fat
- 1 pinch of nutmeg
- 5 eggs
- 2 tbsp of parsley
- 1 tbsp of marjoram
- some breadcrumbs
- 1 1⁄2 l of vegetable or meat broth
- 100 g of smoked bacon
- 1 shallot • salt and white pepper
1. Soak the bread rolls in the milk for 30 minutes.
2. Peel the onions and garlic, chop and lightly fry in a little butter.
3. Press out the bread rolls with your hands.
4. Skin the veal liver and cut into strips. Cut the kidney fat into small cubes. Combine in a bowl, add the bread rolls, onions, and garlic, and mix. Season with salt, pepper, and nutmeg.
5. Run the mixture twice through the mincer.
6. Add the eggs to the mixture. Add the finely chopped parsley and marjoram and mix well. If necessary, season a bit more. If the mass is too liquid, add some breadcrumbs. Cover and let rest in the fridge overnight.
7. With 2 tablespoons, form dumplings and cook them in hot vegetable broth, meat broth or simply salted water for about 5 minutes. Remove with a skimmer and drain.
8. Finely chop the smoked bacon and fry it together with the finely chopped shallot in a pan. Pour over the warm dumplings and serve with a bit of finely chopped parsley or chives. Serve with baked potatoes and seasonal vegetables.
Recipe : Marcel Biver