Liver spaetzle

Ingredients for 4 servings:

• 400 g liver(s), minced or pureed
• 1 onion(s)
• 1 bunch of parsley
• 3 eggs
• 150 g flour
• 150 g breadcrumbs
• Salt
• margarine
• 1 cup(s) water , for liver spaetzle dough

Instructions

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

Liver spaetzle

Mix eggs, flour, half of the breadcrumbs, salt, and water into a batter until bubbly. Meanwhile, sauté the finely chopped onions in margarine until translucent, then briefly sauté the parsley. Add the onions, parsley, and liver to the batter and mix. Bring salted water to a boil in a pot. Spread the spaetzle batter onto a wet spaetzle board and use a knife to push strips of dough into the water. Place the finished spaetzle in a bowl. Toast breadcrumbs or bread cubes in butter until light brown, then melt the liver spaetzle. Serve with lamb’s lettuce, endive, or other salads.