Baked Liver Dumplings on Leek and Mushroom Vegetables

40 min, easy For the liver dumplings:

Sweat onion, carrot and celery cubes in a frying pan with the butter at low temperature for 1 to 2 min, extinguish with soup and cream. Add garlic and bay leaf spice, simmer briefly and pour over the dumpling bread. Let the bread stand for about 15 minutes, then remove the bay leaf spice. Mix the eggs with the mustard and add to the bread mixture together with the liver, lemon peel, marjoram and parsley. Season the dumpling mixture with salt, pepper and nutmeg (freshly grated).

For the leek and mushroom vegetables:

Clean leeks, cut in half, slice 1 to 2 inches wide, rinse and drain well. Clean mushrooms (do not rinse!) and cut into slices. Sauté leeks in a saucepan or frying pan over medium heat with 20 g butter for 2 min.

Extinguish with white wine and reduce to syrupy consistency. Pour in soup and simmer briefly. Add garlic and mushrooms, season with salt and freshly ground pepper. Add the cream, let the remaining butter melt in it and sprinkle with parsley at the end.

In a deep frying pan, heat the lard to about 170 °C.

Form small dumplings from the dumpling mixture and fry them in the hot fat until golden, then drain on kitchen roll. Serve with the leek and mushroom vegetables.

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