German Liver Dumplings

Soak the roll cubes in warm milk until soft, then squeeze out excess liquid.

Cook the onion in a little butter until translucent and mix it with liver, bread, parsley, marjoram, egg, and enough crumbs to bind.

Shape small dumplings with damp hands and chill them for 10 minutes so they hold together.

Poach in barely simmering broth until firm and cooked through, keeping the liquid below a hard boil.

Serve the dumplings in hot clear broth with chives or parsley.