Napkin dumplings "de luxe"

Ingredients for 4 servings:

• 250 g chanterelles, cleaned
• 125 g bacon, diced
• 125 g onion(s) (spring onions)
• 250 g bread(s) (dumpling bread)
• 250 ml milk
• 75 g butter
• 3 egg yolks
• 3 egg whites
• 2 eggs
• 3 tbsp Parmesan, grated
• 3 tbsp chives, cut into fine rolls
• 3 tbsp parsley, finely chopped
• Salt
• pepper
• oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Roast the chanterelles until they no longer release water. Sauté the bacon and spring onions. Add the butter, mix with the chanterelles, parsley, chives, and milk, let cool, then stir in the egg yolk, season well with salt and pepper, pour everything over the dumpling bread, and mix well. Let the dumpling mixture sit for 30 minutes. Beat the egg whites until stiff and fold into the dumpling mixture. Place the dumpling mixture on a sheet of plastic wrap, shape into a thick sausage, and roll it in a napkin. Tie the ends tightly and boil slowly in plenty of salted water for 30 minutes. Remove the napkin dumplings from the water, rinse with cold water, unwrap, and cut into not-too-thin slices. Mix the eggs and Parmesan cheese. Toss the napkin dumplings in the butter and fry in a little oil until golden brown on both sides.