Summary

Ingredients

• 300 g bread roll (s), diced (preferably pretzel roll), stale
• 250 ml milk
• 100 g butter
• 1 onion (s), very finely chopped
• 4 egg (s)
• 5 bunches parsley, smooth
• 5 bunches chives
• nutmeg
• salt and pepper

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Instructions

1. First cut the rolls - preferably from the day before - into as small cubes as possible. Brown the onions in the butter until translucent and allow to cool. Meanwhile, separate the eggs and whisk the yolks with the milk together with salt, pepper and nutmeg. Add the cooled onions together with the milk and egg mixture to the bread cubes, mix everything well and let it steep for at least 30 minutes.
2. Chop the herbs and add them to the dumpling mixture. Then beat the egg white with a pinch of salt until very stiff and fold in.
3. Place a piece of cling film of the same size on aluminum foil and spread the dumpling mixture on top. With the help of the foil, shape it very tightly into a sausage, twist the ends like a candy and let the dumpling simmer in gently boiling water for 30 minutes.
4. Tip: The herbs can be varied. This means that thyme can be used with lamb instead of parsley or basil can be added to a fresh salad.