Leberknödel

Use 250 g veal or beef liver, trimmed; 150 g stale bread rolls, cubed; 120 ml milk and the listed remaining ingredients. Soak bread in milk 15 minutes. Soften onion in butter and cool. Turn the bread in milk so it absorbs evenly without a pool left underneath. Cook onion over medium-low heat until translucent and cool before combining with liver.

Mince liver finely in a processor. Mix with soaked bread, egg, onion, herbs and seasoning; refrigerate 20 minutes. Keep liver cold while processing and pulse rather than warming it with prolonged blending. Mix evenly through the bread and egg, cover and refrigerate so the mixture firms.

Add breadcrumbs if necessary to hold shape. Form 8 balls with damp hands. Make small additions of the listed breadcrumbs only if the mixture will not hold a ball. Damp hands help shape equal pieces without squeezing them hard.

Serve: 1.2 L beef broth. Poach gently in broth 18-25 minutes, until centers reach 71°C/160°F and dumplings are firm. Serve in the broth. Use broth just below a full boil, with room for the balls to expand. Lower each with a spoon and avoid vigorous stirring. Check a center temperature in one from the middle of the pot; the mixture should be firm and set, not loose inside.