Summary

Ingredients

• 2 roll (s), stale, approx. 100 g
• 0.5 tablespoon ½ flour
• 0.5 ½ bunch parsley
• 25 g shallot (s), tiny cubes, sautéed in butter
• 0.3 teaspoon nutmeg
• 0.5 teaspoon ½ smoked salt
• 1 egg (s)
• 80 ml milk
• 25 g butter, liquid

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Instructions

1. Mix a royal from the egg, milk and melted butter. Cut the bread into cubes, mix the royale, flour, chopped parsley, shallots and spices with the bread. Let it steep for about 1 hour.
2. Roll up in a wet napkin and tie. Or roll it in buttered aluminum foil, twist the ends tightly.
3. Let the rolls soak in simmering water for about 50 minutes. Unpack and cut into slices with a thread.
4. Depending on the thickness of the rolls, you have small or large slices.
5. Finished rolls can easily be made in advance. Store in the refrigerator (3-4 days) or freeze. Heat in steam to serve.