Herbal Bread Dumplings in Bacon Cream Sauce

Cut the old, dry rolls into approx. 5-2 cm cubes and place in a larger bowl. Heat the milk, pour 2/3 of it over the rolls, mix a little and let it steep for 15-20 minutes.

In the meantime, peel the onion, cut into very small cubes and sauté in the butter until translucent. Finely chop the chives and parsley. Whisk the eggs with the rest of the milk.

When the bread cubes are a bit pulled through, add the onions including the liquid butter, the whisked eggs, breadcrumbs and herbs and knead everything well with your hands. Season to taste with salt and pepper and let it steep for another 30-45 minutes. If, after the time has elapsed, individual cubes are still too firm, extend the time to pull them through.

Cut the bacon into larger cubes and fry in a saucepan with 1 tbsp clarified butter. When it has taken on a little color, deglaze with milk and cream. After boiling, turn the heat down sharply and simmer everything gently (with the pot open) until it is creamy. This can take 20-30 minutes.

While the sauce is simmering, preheat the oven to 200 ° for the bacon. Spread the bacon slices on a baking sheet lined with baking paper and brown in the oven until crispy. Please pay attention to the time yourself, it is different for every bacon. When it is crispy and browned, take it out of the oven, let it cool down a bit and then place it on paper towels to drain.

Bring well-salted water to a boil in a large saucepan. Shape the dumpling dough into 6 large dumplings with moistened hands and cook them for 15 - 20 minutes in gently simmering water.

Pour the thick sauce through a sieve, catch the bacon (but do not throw it away) and return the sauce to the saucepan. Then add salt and pepper if necessary. Just before serving, whip until frothy with the hand blender. Lift the dumplings out of the water with a sieve (if necessary cut one and check the degree of doneness). They should no longer be raw on the inside, but should be nice and "fluffy". Then it can be served.

We had sauerkraut as a side dish. To use the creamy bacon cubes in the sauce, I mixed them into the cabbage. They not only gave it a slightly creamy, but also a rustic touch. It went great with the dumplings. But I think you could mix the bacon cubes with any other vegetable in a rustic way.