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Bavarian liver dumplings

Bayerische Leberknödel

Enjoy them with a pretzel!

4 servings

3–4 day-old bread rolls (180–200 g/7 oz )

100 ml/3 ½ fl oz (⅜ cup) milk

salt

freshly ground black pepper

125 g/4 ½ oz calf's liver

2 shallots

2 sprigs marjoram

2 sprigs parsley

2 tbsp butter

2 egg yolks (medium)

some breadcrumbs (optional)

Preparation time: 30 minutes, excl. rising time

Cooking time: about 10 minutes

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1 Cut the rolls into small cubes and put in a bowl. Season the milk with salt and pepper, then bring briefly to the boil. Pour the hot milk over the cubed rolls and stir well with a wooden spoon. Leave the bread and milk mixture to stand for at least 30 minutes, stirring occasionally.

2 Pat the calf's liver dry with kitchen paper towel and if necessary remove any skin, sinews and veins. Cut up the liver into small cubes.

3 Peel the shallots and chop finely. Rinse the marjoram and parsley, pat dry and pull the leaves off the stems.

4 Melt the butter in a small pan. Add the chopped shallots and fry until golden. Now add the fried shallots together with the chopped marjoram, parsley and egg yolks to the bread and milk mixture and mix well. Puree the cubed liver until smooth and also add to the bread and milk mixture.

5 Season the liver mixture with salt and pepper and shape into 8 meatballs (dumplings) with moistened hands. The mixture must be thick enough to enable you to make dumplings from it. If the mixture is too thick, you can add some more warm milk. If the mixture is too liquid, add some breadcrumbs to thicken it.

6 Plunge the liver dumplings in salted boiling water and cook for about 10 minutes until done (the water should only bubble very, very lightly).

7 Remove the liver dumplings from the water with a skimming ladle and serve.

Tips: For a liver dumpling-soup, make small quenelles from the liver mixture using two teaspoons. Cook them in boiling meat stock, add thin strips of vegetables and you have a delicious soup. Other possibilities are to serve the liver dumplings with a herb sauce or on a bed of vegetables. You can replace the fresh marjoram with 1 tsp dried marjoram and the fresh parsley with 1 tsp dried parsley.