1 lb. beef liver
5 hard rolls
1 tsp. salt
1 tsp. dried marjoram, crumbled
2 qt. chicken bouillon

Grind liver, removing all connecting tissues. Soak rolls in water; squeeze dry and break up. Mix with liver, adding salt and marjoram. Form into balls and poach for 10 minutes in the lightly boiling bouillon. When serving, sprinkle with chopped chives and parsley.