Baked Liver Dumplings

Cut the rolls into cubes and soak in the milk.

Chop the shallots, put the liver through a meat grinder and sauté both in butter.

Beat the egg whites. Later, add the soaked bread, the herbs and the garlic to the liver. Mix to a loose dough and season with salt and freshly ground pepper. Form dumplings and wrap them individually in pork netting.

Butter a roasting tin, fill in the dumplings and bake in a hot oven at 220 degrees for about twenty minutes.

Serve with radish salad. Cut the radishes into thin strips. Mix some sherry vinegar and olive oil and marinate the radishes with it.

Arrange the baked dumplings on the radish salad and garnish with chives.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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