Liver dumplings

• 30 g margarine
• salt
• 1 egg
• 100 g pork (or other) liver
• 1 clove of garlic
• pinch of pepper
• approx. 100 g breadcrumbs

Cream margarine with salt and egg, add scraped or minced liver. Then add crushed garlic, pepper and fine breadcrumbs and shape into small dumplings. Boil them in the soup for about 10 minutes. If you want to make sure the broth remains clear, boil the dumplings separately in water, rinse them in cold water and add them to broth before serving.