Liver Dumplings with Pepper Sauce

Cut 1 slice of white bread into small cubes and toast in the hot butter on 3 or automatic heat 12. Dice the remaining bread and soak in milk.

Mix liver with 1 egg and 1 egg yolk in a hand mixer or in portions in a universal chopper and mix with soaked bread and bread cubes. Season with pepper, marjoram, salt and nutmeg and let the mixture rest for at least 30 minutes. Heat the deep fryer with the oil to 180 °C.

For the sauce, coarsely crush the peppercorns and roast them in the hot oil. Add cognac, white wine and poultry stock and simmer for 5 min.

open on 3 or possibly on automatic heat 12. Pour the stock through a sieve. Add the whipped cream, let it bubble up, thicken it with sauce thickener and season it with salt and a pinch of sugar.

Form 12 small balls from the liver mixture and roll them first in the remaining egg white, then in the breadcrumbs on the other side. Fry the dumplings in hot frying fat. Bake for 5 minutes until golden brown, drain on paper towels and serve with the sauce. Serve with sauerkraut.

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