Summary

Ingredients

• 300 g rolls from the day before or pretzel rolls
• 1 onion (s), finely diced
• 1 bunch parsley, fresh, chopped
• 0.25 liter ¼ milk
• 3 egg (s), separated
• salt and pepper
• nutmeg
• Clarified butter for frying
• Butter for the mold

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Instructions

1. Cut the rolls or pretzels into 1.5 cm x 1.5 cm cubes and let them dry in the oven at 80 ° C. Finely dice the onion and sauté in a little clarified butter.
2. Mix 0.25 l milk with 3 egg yolks, salt, pepper, add nutmeg and pour over the rolls. Then add the steamed onions and chopped parsley and mix everything carefully. To let go.
3. Preheat the oven to 200 ° C top / bottom heat. In the meantime, beat the egg whites until stiff and fold them carefully into the mixture. Fill a buttered springform pan with the mixture and bake for 30 minutes at 200 ° C in the oven on the middle rack.
4. Let it rest for 5 minutes, then carefully run along the edge with a sharp knife to loosen the lump from the mold. Turn out onto a large platter and cut into slices.