Napkin dumplings

Ingredients for 2 servings:

• 8 slices of toast
• 220 ml milk, lukewarm
• 1 shallot(s)
• some nutmeg
• 20 g butter
• 3 eggs
• ½ bunch parsley
• Salt
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

according to a recipe from my grandmother

Dice the toast slices and place them in a bowl. Grate the nutmeg over them, pour the warm milk over them, and let them stand, covered. Finely chop the shallot and parsley. Heat the butter in a pan and sauté the shallot until translucent, add the parsley, and add this mixture to the toast. Separate the eggs. Add the egg yolks to the toast and mix well. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the beaten egg whites into the toast mixture. Tear off a strip of aluminum foil about 25 cm long and place it on the work surface. Place a piece of plastic wrap of the same length on top. Brush the center of the plastic wrap with warm butter. Now add about half of the toast mixture and twist the plastic wrap into a tight candy shape. To hold it in place, wrap the aluminum foil around it in the same way. Repeat the process with the other half of the dough. Heat water in a large pot and drop the candy into it. Be careful, the water should only simmer, not boil, as otherwise the dumplings will become too hard. Let the dumplings cook in the boiling water for half an hour, then turn off the heat and leave the pot on the hot plate for another 5 minutes. Remove the dumplings, unwrap them, and carefully slice them. They go well with a warm lentil salad or, more traditionally, a creamy mushroom sauce.