Bread Dumplings from Gugelhupf on Tomato Sauce with Kassler Comb

For the bread dumplings, I collect rolls or pretzels, cut them into cubes and freeze them. When I've got enough together, I thaw them, put them in a bowl, fry the chopped onions, pour over the pieces of bread. Put the milk in the hot pan and let it get hot, then add to the rolls and everything

Let it stand for a while. Then add the spices, chives and egg, knead everything well. Pour the mixture into the small molds, cover with aluminum foil and cook in the oven at 180 degrees for about 20 minutes. Then remove the aluminum foil and arrange the plates.

The meat was left over from the day before and found its place first in the tomato sauce to get hot and then on the plates.

Let the butter rapeseed oil get hot in a saucepan, add the flour and sweat it out, mix with the tomato paste and pour in the stock, bring everything to a boil and season the sauce with the spices.

Peel and wash the carrots, wash the apples, cut them in half, quarter them and remove the kernels and put everything through the vegetable slicer, the apples first and then drizzle the lemon juice over the apples so that the sliced ​​apple parts do not turn brown ... then slice the carrot, season with the spices and let it steep.

Put the meat on the preheated plates, remove the bread dumplings from the mini jelly cake and place on the plates, add the tomato sauce - and good hunger