Bread dumplings

Ingredients for 6 servings:

• 10 rolls, stale
• ½ liter milk, hot
• 4 eggs
• 80 g bacon, lean and well marbled
• 1 m.-sized onion(s)
• 4 tsp parsley, chopped
• 20 g butter, melted
• pepper
• Salt
• nutmeg
• possibly breadcrumbs

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

juicy and hearty

Cut the rolls into very thin slices. Place them in a bowl, sprinkle with salt, pepper, and plenty of nutmeg, and pour over hot milk (adjust the amount of liquid depending on how dry the rolls are!). Weigh them down with a plate (or place a few cans on top to weigh them down) and let them stand for about half an hour. During this time, dice the bacon and onion very finely and fry them gently. Let them cool. Knead the bread and milk mixture thoroughly, mix in the eggs, and then knead in the cooled bacon and onion mixture. If the dough is too soft, add 2 tablespoons of breadcrumbs (if desired, you can also add flavorings such as soaked, dried porcini mushrooms or fried, finely chopped button mushrooms or chanterelles). When the dough has the right consistency, knead in the finely chopped parsley and melted butter. With wet hands, form 10 dumplings (or more or fewer, depending on your taste) and let them simmer in gently simmering salted water for 20 minutes (do not boil). Tip: You can increase the quantities as desired. I’ve made 100 dumplings from 100 collected old rolls with the appropriate amount of ingredients. They also freeze very well once cooked. Thaw and reheat in boiling salted water. They’ll taste just like fresh.