Cut the bread into 1 cm cubes and place in a bowl. Cut the shallots into fine cubes. Pluck the parsley leaves from the stems and chop finely. Melt the butter in a saucepan and then fry the shallots in it until translucent. Add milk, season with salt, pepper and nutmeg. Pour the hot milk onto the white bread and mix loosely, then add parsley, whisked eggs and breadcrumbs. Cover the mixture with a kitchen towel and let it rest for 30 minutes.
Roll the dumplings into a long roll on a damp kitchen towel. Shape (or 2 smaller ones, depending on the pot size) and roll up tightly. Tie the ends together tightly with kitchen twine, let the roll (s) soak in boiling salted water for 30 minutes. Be careful, the cloth is colored yellow-green by the parsley, so do not use your favorite cloth.
After cooking, let it rest briefly and then, if possible, use a thin thread to cut into slices. (I did it the first time with a sharp, narrow knife, also worked.)
I usually make 2 rolls of approx. 20 cm each from the mass, the dia is then approx. 6-7 cm. So I get 12-14 slices with a thickness of about 3 cm. With us it is always enough for four people, they are incredibly full, but are also not extremely overeating, so I say 3-4 people.
Made them into turkey thighs, duck breast, saddle of venison and the like.
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