ingredients
1/2 cup milk
4 rolls
1 small onion
bunch of fresh parsley
1 tbsp unsalted butter
1/2 lb. claf's liver, pureed
salt, pepper and dried majoram to taste
2 eggs, beaten
1 quart meat stock
Preparation
Heat the milk in a saucepan.
Thinly slice the rolls and place in a bowl.
Pour tghe hot milk over the break and leave to soak for 30 minutes.
Peel and mince the onion. Wash and chop the parsley.
Melt the butter in a frying pan and fry the onion and half of the chopped parsley in the butter until the onion is soft.
Squeeze out the braad.
Add the fried onion, parsley, and softened bread to the pureed liver.
Season with salt, pepper, and dried majoram.
Add the eggs to the mixture and knead until well combined.
Dampen your hands, break off portions of the liver mixture and shape them into dumplings.
Heat the meat sotck in a saucepan, add the dumplings to the stock, and cook them for 20 to 25 minutes or until cooked.
Sprinkle the remaining chopped parsley over the soup before serving.