Dumplings in mushroom cream

(Trentino) 4 PERSONS INGREDIENTS 250 g of stale white bread, veal liver 150 g, 120 g of flour, 3 eggs, 1 l and 1/2 vegetable broth, 1/4lt, chives, parsley, nutmeg, salt, 160 g of mushroom cultivation; a pinch of salt; 60 g butter; 3 tablespoons flour; 2 DL and 1/2 of milk; 2 DL of cream; 3/4lt.

meat broth; parsley, thyme, chervil; fresh chives; salt, white pepper, 2 cloves of garlic.

PROCEEDINGS Beat the eggs with the milk.

Cut the bread into small cubes and add them to the mixture of eggs and milk; aggiunget liver cut into very small dice, chives and parsley, finely chopped, salt and nutmeg.

Mix and heat the broth.

Then add to the mixture, stirring, the flour needed to make the mixture suitable for preparation of Knödel, let it sit.

Obtained from compound (with wet hands) large balls calculating that should be a little bigger than a Tangerine.

When will all be ready then sprinkle with flour and cook gently in the broth, simmered for about 20 minutes.

Peel the mushrooms, wash them, dry them and slice them up.

Melt 30 g of butter in a saucepan, add the sliced mushrooms and the cloves of garlic crushed, stir and simmer for ten minutes to heat quite lively.

Carefully mix, season with salt and a little freshly ground white pepper and let stand for another 10 minutes.

Do now merge the remaining butter in another saucepan: join all in once the flour, stir well with wooden spoon until fluffy, then gradually add the hot milk and, stirring constantly, let thicken and add a pinch of salt.

Pour the sauce over the mushrooms, stir carefully and dilute the mixture with hot broth.

Continue to stir, and simmer slowly for about 20 minutes.

Let cool, passed in electric Blender by joining the various herbs, bake back into the pot and you just boil.

Then pour the cream in individual holsters and served accompanied by dumplings.