Tafelspitzbouillon with Semolina Dumplings and Vegetables

For the Tafelspitzbouillon with semolina dumplings and vegetables, water the chopped bones and blanch (over – blanch). Then bring to a boil with cold water, meat, vegetables, roasted onion (for this, roast onion on aluminum foil on the stove top without fat until very dark) and the spices. Simmer for about 3 hours. Skim off the fat from time to time. Then strain the soup through a straining cloth. For the semolina dumplings, cream the butter until fluffy. Add the egg and finally the semolina. Season with salt and nutmeg. Form small dumplings from the mixture and place them on a greased baking tray in the refrigerator for 10 minutes. Then put them into boiling salted water, cover and let them stand for about 10 minutes. Rinse briefly with a dash of cold water and cover and let stand for another 2 minutes. (The volume of the dumplings should double during cooking.) Arrange the semolina dumplings with the finely chopped meat and root vegetables in hot soup plates, sprinkle with chives and pour on hot beef broth. For the liver fritters, fry the liver with the rolls. Bind with eggs, season, add marjoram, parsley and roasted shallots. Bind with breadcrumbs and let rest in the refrigerator for at least 20 minutes. Then slice toast very thinly with a machine, spread with liver mixture and place 3-4 coated layers on top of each other. Finish with toast. Fry in hot fat

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