Radler Dumpling Casserole

Preheat the oven to 200 °C (convection oven 180 °C).

Peel and chop the shallots and sauté in a frying pan with 1 tbsp. olive oil, then cool a little and season with salt and pepper.

Cut the bread into fine cubes and sauté in a frying pan with 1 tbsp olive oil until golden brown. Cut the bacon into very fine cubes and roast in a frying pan. Put the chicken liver through a meat grinder, then mix well with half of the shallots and 1 egg yolk, season with salt, pepper and a pinch of nutmeg and fold in the bread cubes.

Leave the liver mixture to cool.

Cut the bread into fine slices. Heat beer and whipped cream and pour over the bread slices form. Wash parsley, shake dry and chop finely. Mix parsley, bacon cubes and remaining shallots, season with lemon zest, salt and pepper. Mix with 1 egg yolk and the bread slices.

If the dough is very dry, add a little beer. However, there should only be enough so that the dumpling mixture holds together. Do not stir too often, because the dough must remain loose and not become sticky.

Whip the egg whites until stiff and fold into the bread mixture. Grease 4 muffin cups with butter and dust with flour.

Fill half of the bread mixture into the muffin cups, then top each with 1 tbsp of chicken liver mixture and cover with remaining bread mixture.

Bake in heated oven for 3 min, reduce heat by 20 °C

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