Fry the chopped onions and bacon until golden and cool down. Once cooled, minced it with pig liver until you get a smooth liquid paste.

Combine the rest of the ingredients and mold into tiny round shapes. Simmer in water for a few minutes, move to a plate and serve with the sauce on top.

Fry finely chopped shallots in butter until golden, deglaze with white Alsace wine and let it reduce until almost no liquid left. Add demi glaze, reduce and enrich it with a nub of unsalted butter. Before puring on the dumpling add tiny bit of white wine just to release the flavors.