Liver Dumpling Soup

For the liver soup, grate butter and egg yolks with salt, marjoram and grated lemon peel until fluffy.

Soak the bread rolls in milk, squeeze out the milk and put through a meat grinder together with the liver, or finely puree in a food processor.

Mix the mixture with flour and breadcrumbs to form a firm dough, from which dumplings can be made with a wet spoon.

Cook the dumplings in gently wallendrn beef broth for about 10 minutes and serve them hot sprinkled with parsley.

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