Liver dumplings in cream sauce

Ingredients for 4 servings:

• 2 onions
• 1 parsley
• salt and pepper
• 1 pinch of nutmeg
• 2 egg yolks
• 4 bread rolls, soaked in milk
• 600 g liver(s) (beef, pork or poultry)
• e.g. breadcrumbs
• 1 cup of cream
• 1 cup crème fraîche with herbs
• 2 liters of meat broth
• some flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the onion and finely chop it along with the parsley. Place it in a bowl. Cut the liver into small pieces and chop finely in a blender (as finely as you like). Also add it to the bowl. Add the egg yolk, salt, pepper, a pinch of nutmeg, and the squeezed bread rolls to the bowl and mix. Add breadcrumbs if desired—enough to form dumplings from the mixture. Bring the broth to a boil and add the liver dumplings. Let them simmer in the broth for about 45 minutes. When the dumplings are done, remove them from the broth and set them aside. Mix the broth with the cream and crème fraîche. Thicken with a little flour. Season again with salt and pepper. Return the liver dumplings to the broth. Serve hot. Many vegetables, potatoes, rice, pasta, or bread go well with this dish.