Clean spleen from skins and scrape very finely with a sharp knife on the cutting board. Preheat oven to 220 °C. Melt butter in a frying pan. Brown finely chopped onion and parsley in it and let it cool down. Then mix well with egg and scraped spleen (best with a hand mixer) and season. Cut bread rolls into slices about 1 cm thick and spread the mixture. Place the spleen slices on aluminum foil or baking paper and bake in the preheated oven for approx. 12 minutes until the slices are nice and crispy. Always place the finished spleen slices in the soup just before serving, otherwise they will soak up soup too quickly.
Preparation Tip:
Instead of spleen you can also use liver. By the way, the spleen slices also taste particularly good if you fold two of them together, turn them in milk and egg and bake them in hot fat instead of in the oven. In this case, it is recommended to cut the spleen slices into strips of about 1 cm before serving them in the soup.
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