The Tyrol: Bales da fuia (Liver dumplings)

They don't sound wonderful, but in soup they really are.

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Bales da fuia / Liver dumplings
 Categories: Val gardena, Tyrolian
      Yield: 4 servings
 
    300 g  Stale white bread
    250 g  Beef liver
      1 c  Milk
     30    Or 40 g melted butter or oil
      1    Egg
           Parsley, nutmeg, pepper,
           -basil
    1/2    Clove garlic
    1/2 ts Marjoram
           Lemon zest
           Salt
 
  Cut the bread into very small pieces and put in a bowl.  Add the liver
  (also chopped small), butter or oil, garlic and parsley. Beat the egg,
  adding the salt, marjoram, pepper, nutmeg and basil, and a little
  lemon zest:  mix with the milk into the bread mixture and stir until
  everything is well combined.  Form dumplings from the mixture (being
  careful to handle it lightly, otherwise the dumplings will refuse to
  puff) and cook for 15-20 minutes in simmering salted water.  Serve in
  a hot broth or meat soup or stew.
  
  
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