John Myers
Ingredients for 4 servings:
- 300 g day-old rolls or pretzel rolls
- 1 onion(s), finely diced
- 1 bunch fresh parsley, chopped
- ¼ liter of milk
- 3 eggs, separated
- salt and pepper
- nutmeg
- Clarified butter for frying
- Butter for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
Cut the rolls or pretzels into 1.5 cm x 1.5 cm cubes and dry in the oven at 80°C. Finely dice the onion and sauté in a little clarified butter. Mix 0.25 l of milk with 3 egg yolks, season with salt, pepper, and nutmeg, and pour over the rolls. Then add the sautéed onions and chopped parsley and mix everything gently. Let it stand. Preheat the oven to 200°C (top/bottom heat). In the meantime, beat the egg whites until stiff and carefully fold into the mixture. Fill a buttered springform pan with the mixture and bake in the oven on the middle rack at 200°C for 30 minutes. Let it rest for 5 minutes, then carefully run a sharp knife around the edge to loosen the dumpling from the pan. Turn out onto a large platter and cut into slices.
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