Liewekniddelen

Instructions

1. Soak the breadcrumb in a little warm water, then squeeze out the excess.
2. Finely chop the pork liver with the onion and parsley, or blend them briefly.
3. In a bowl, mix the chopped liver, breadcrumb, beaten eggs, salt, pepper and nutmeg until you have a smooth dough.
4. Shape small balls with slightly damp hands.
5. Bring the stock to a gentle simmer and poach the dumplings in it for 15 minutes, without letting it boil hard.
6. In a saucepan, melt the butter, sprinkle in the flour and add a ladle of stock to make a thickening.
7. Stir the thickening into the stock, add cream if you like, and serve the dumplings with the potatoes cooked separately.