| 1 | Saute the onion and the bacon in the butter, add the leek and the lentils, saute for a moment. |
| 2 | Moisten with bouillon, bring to the boil and simmer until the lentils are tender. |
| 3 | Meanwhile skin the liver and press through a fine sieve. |
| 4 | Beat the butter until smooth, add the liver and mix well. |
| 5 | Stir in egg yolks and bread crumbs, season with salt and pepper. |
| 6 | Beat the egg white until stiff, fold into liver mixture. |
| 7 | In a skillet bring water to a simmer, add salt. |
| 8 | Form dumplings with two teaspoons and poach for 5 minutes. |
| 9 | Remove from water and place in a kettle filled with cold water. |
| 10 | In a blender liquidize the soup. |
| 11 | Strain through a sieve and return to saucepan. |
| 12 | Add the cream and bring to a boil. |
| 13 | Correct seasoning, add the dumplings and reheat |
