Napkin dumplings

Ingredients for 4 servings:

• 8 rolls from the day before
• 1 onion(s)
• 120 g butter
• 4 tbsp parsley
• 1 tbsp basil, finely chopped
• 6 eggs, including the yolk
• 1 tsp salt
• 1 pinch of nutmeg
• 250 ml milk, lukewarm
• 6 eggs, of which the egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rolls into small cubes. Finely dice the onion, sauté in 20g butter until translucent, and mix in the herbs. Cream the remaining butter with the egg yolks until fluffy and season with salt and nutmeg. Place the bread cubes in a bowl and pour over the lukewarm milk. Let them sit for a while. Add the onion and herb mixture and the beaten egg yolk and butter mixture and mix thoroughly. Add the egg whites, beaten to stiff peaks, and carefully fold them into the mixture using a wooden spoon. Spread out a damp cloth or napkin (approx. 80 x 80 cm) and place the dumpling mixture on top with wet hands or a spoon in the shape of a thick sausage. Loosely roll the mixture in the cloth, as it will expand during cooking. Tie the cloth at the ends with kitchen string. Place in boiling salted water. Cook with the lid slightly open for about 1 hour. Turn halfway through cooking. Unwrap the finished dumpling from the cloth and cut into slices.