13 oz. chopped liver (beef and pork)
3 eggs
4 dry, day old rolls
Dash of salt, pepper, nutmeg
1 bunch parsley
1 onion

Cut 2 rolls into cubes and soak in hot water until soft. Combine minced liver, salt, pepper, nutmeg and 3 eggs and mix well. Cut the remaining 2 rolls into very small cubes and add to liver mixture. This mixture must be allowed to rest in a cool place for at least 30 minutes.

Drain the soaked rolls; press out excess liquid and tear into small pieces. Saute in butter, adding minced onion and parsley, until transparent in color. Let cool. Then add to liver mixture and mix well.

Using a spoon dipped in water, mold oval-shaped dumplings and drop into lightly salted boiling water. Lower heat and simmer for 8-10 minutes. Fry in butter and serve with potato salad, or drop into a beef soup and serve as a hearty soup.