John Myers
Ingredients for 4 servings:
- 250 g bread rolls, stale
- 50 ml milk, hot
- 1 egg(s)
- 1 onion(s)
- 1 tsp butter
- ½ bunch parsley
- 200 g beef liver, minced
- Salt and pepper, from the mill
- 1 pinch of nutmeg
- breadcrumbs if required
- 1 carrot(s)
- 100 g sugar snap peas
- 1 small leek(s)
- 1 liter meat broth
- Chives for sprinkling
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
Cut the rolls into cubes, place in a bowl, pour over the hot milk, and let stand briefly. Add the eggs. Peel and finely dice the onion, then sweat in the butter until translucent. Add the sorted, washed, and finely chopped parsley and the liver to the roll mixture and knead everything into a firm dough. Season with salt, freshly ground pepper, and nutmeg. If the dough is too soft, thicken with breadcrumbs. Peel the carrot, trim the snow peas, and the leek. Wash the vegetables and cut them into fine strips. Bring the meat broth and vegetables to a boil in a saucepan. Using wet hands, form dumplings from the liver mixture, place them in the broth, and simmer over moderate heat for 10-15 minutes until tender. Arrange the soup decoratively, sprinkle with chives, and serve immediately.
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