Cut or break the rolls into small pieces and knead well together with the beaten eggs, the milk and a pinch of salt. Put everything in a bowl and weigh it down with a plate. Let it rest for a few hours.
Shape the breadcrumbs into a dumpling, place in a clean cloth and tie tightly. Put this ball in a large saucepan of boiling water, hung on a wooden spoon. Simmer on a low flame for 45 minutes.
Take the finished dumpling out of the cloth and place on a plate. You cut it like a cake.
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