One snowy winter’s day, my friend Miriam e-mailed from deepest Pennsylvania suggesting liver dumplings as a garnish for my consommé. I had some rabbit livers on hand, but you could use chicken livers—or even better, foie gras. These dumplings are wrapped in wonton skins and steamed separately, rather than cooked in the consommé; this ensures that the consommé remains crystal clear.
