|Calf liver||1⁄2 Pound (250 Gram)|
|Bread rolls||4 Small|
|Butter||1 Ounce (25 Gram, 1/4 Stick)|
|Onion||1 , peeled and chopped|
|Freshly chopped parsley||1 Tablespoon|
|Eggs||2 , beaten|
|Freshly ground black pepper||To Taste|
|Dried breadcrumbs||2 Ounce (50 Gram, 2/3 Cup)|
Grind the calf's liver, or finely chop with a sharp knife.
Break up the rolls.
Soak them in water, squeeze dry, and pluck apart.
Melt butter in a frying pan, and saute onions and parsley until golden.
Combine all ingredients, and shape into small balls about 2 1/2 cm/1 in in diameter.
Drop into boiling soup or stock.
Boil uncovered for about 10 min., or until dumplings rise to surface.
Serve in bowls, with soup or broth.