1/4 lb. calf or chicken liver
1/3 c. fine dry bread crumbs
2 tsp. flour
1 tsp. butter, softened
1/2 tsp. grated onion
1 tsp. parsley, finely cut
2 eggs, separated
1/2 tsp. salt
Dash of nutmeg
1 qt. chicken or beef broth
Chopped parsley

Remove skin and veins from the liver. Put into a bowl and chop finely with kitchen scissors. Stir in crumbs mixed with the flour. Let stand 5 to 10 minutes. Add butter, onion, parsley, egg yolks, salt and nutmeg. Mix well. Beat egg whites until stiff, then carefully fold into the meat mixture. Dip a teaspoon into the gently boiling broth, then into the meat mixture, turning spoon to shape round dumplings. Drop into broth. Boil 15 minutes. Ladle balls and broth into heated bowls. Sprinkle with parsley an serve with crisp crackers. Makes 4 servings.