Cut leeks into ten centimeter long pieces and blanch in boiling salted water.
Squeeze out the inner part of each piece, leaving about four layers of leeks whole. Chop the squeezed out part not too small and steam with a little butter until soft. Chop the calf’s liver, peterli and onions together and also sauté with a little butter until soft. Chop the calf’s liver, peterli and onions together and sauté with a little butter until soft. Add the Mie de pain, leek and egg and cook until firm. Season with pepper, nutmeg, salt and marjoram.
Fill the leek rolls and wrap with the bacon. Butter a braising pan, sprinkle with chopped onions and place the leeks in the braising pan. Pour the soup over them and let them simmer for about twenty minutes.
Serve with a fluffy mashed potato.
Our tip: Use bacon with a fine, smoky note!
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