The liver is finely chopped (weighed) with a kitchen knife and added to the minced pork. Add the diced onions, the bread crumbs soaked in milk and squeezed, salt, egg, pepper and marjoram. This quantity is worked well. Form medium dumplings, roll them briefly in flour and add 1 liter of boiling salted water and carrots. Leave the liver dumplings under the boiling point for half an hour with the carrots. When the dumplings and carrots are cooked, remove them with a slotted spoon. Keep the dumplings warm and cut the carrots into thin strips. The clear soup is passed through a fine sieve and the clear soup is alloyed with the coffee cream and the egg yolk. Now add the dumplings and the carrots, sprinkle everything with parsley and prepare the soup. After alloying, do not let the soup bubble up.