Leberknödel

Instructions

1. Soak the stale bread in warm milk for 10 minutes, then gently mash it.
2. Blend the liver with the onion and parsley until you have a smooth paste.
3. In a bowl, mix the blended liver, the drained bread, the eggs, salt, pepper, marjoram and nutmeg.
4. Leave to rest for 15 minutes in the fridge so the mixture firms up.
5. Shape dumplings about 6 cm across with wet hands.
6. Bring the stock to a simmer and drop in the dumplings. Poach them for 20 minutes over very low heat, without boiling.
7. Lift them out gently and serve in hot broth, sprinkled with chives.