Napkin dumplings

Ingredients for 6 servings:

• 300 g toast bread
• Butter or clarified butter
• 300 g flour (wheat flour)
• 3 egg yolks
• 5 egg whites
• 250 ml milk
• Salt
• Parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the bread into small cubes, toast in butter until golden brown, and chill. Combine the flour, the three egg yolks, and the milk with the salt to form a dough. Stir until the dough bubbles and is completely smooth. Now stir in the cooled bread cubes. Beat the five egg whites until stiff and carefully fold them into the mixture. Dampen a large, colorfast tea towel or large cloth napkin and wring it out. Form the dumpling mixture into a round, oblong loaf, place it on the bottom third of the towel, roll it up, and tie the ends with kitchen twine or non-staining twine (not synthetic twine). Bring water to a boil in a large roasting pan or fish pot, lightly salt it, add the napkin dumpling, cover, and let it cook until tender. The water should never boil; it should simmer. After 1 hour of cooking, remove the dumplings from the water, unwrap them in the tea towel (careful, they’re very hot), and slice them. Cut without pressing with a knife—if necessary, use a crossed thread.