Veal Liver Dumplings from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Ingredients

• 3 tablespoons chopped parsley, to garnish
• ¼ teaspoon pepper, or to taste
• ½ teaspoon nutmeg, or to taste
• About 4 teaspoons salt, plus more for the cooking water
• ½ cup (60 g) all-purpose flour
• 2⅔ tablespoons (30 g) semolina
• 2 medium eggs
• ½ cup (50 g) chopped parsley
• ½ teaspoon garlic paste (1 medium clove garlic)
• ½ cup (65 g) chopped shallots
• 1 cup (125 g) chopped onion
• 4½ ounces (125 g) nicely smoked bacon, cut into lardons
• 10 ounces (300 g) veal liver, peeled if necessary, cut into pieces for grinding
• 5 slices (3½ ounces/100 g) dry bread, soaked in milk then squeezed out
• 4 tablespoons (50 g) butter, plus more for sautéing the dumplings, if desired