Baked Liver Dumplings on Leek and Mushroom Vegetables

For the liver dumplings, cut the toast into liters/2 to 1 cm wide slices and then into small cubes.

Sauté the onion, carrot and celery cubes in a frying pan with the butter at low temperature for 1 to 2 minutes, deglaze with clear soup and whipping cream. Add garlic and bay leaf spice, simmer briefly and pour over toast cubes. Let the bread swell for 5 minutes and then remove the bay spice.

Mix the eggs with the mustard and fold into the toast mixture together with the liver, lemon zest, marjoram and parsley. Season the resulting dumpling mixture with salt, pepper and nutmeg (freshly grated).

For the vegetables, clean the leeks, halve them, cut them into 1 to 2 cm wide slices, rinse and drain well. Clean the mushrooms. Do not rinse and cut into narrow slices.

In a saucepan or frying pan, sauté leeks with 20 g butter over medium heat for 2 min. Deglaze with white wine and reduce to a syrupy consistency. Pour in the clear soup and simmer briefly. Add the garlic and mushrooms, season to taste with salt and freshly ground pepper, pour in the whipped cream, let the remaining butter melt in it and finally sprinkle with parsley.

ml To finish, heat the oil in the deep fryer to 160 to 170 degrees. Form small dumplings from the liver mixture with wet hands. Roll the liver dumplings through the white bread crumbs and fry in the hot oil until golden brown.

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