Summary

Ingredients

• 4 slices toast, or 2 small rolls
• 125 liters milk to soak
• 10 tablespoon breadcrumbs
• 80 g butter or mararine, soft
• 1 egg (s), well clotted
• 2 teaspoons baking powder can also be omitted
• 2 teaspoons vegetable stock, instant
• 0.5 ½ bunch basil, or 1 tablespoon dried, soaked
• 1 pinch (s) nutmeg, freshly grated
• 1 tablespoon flour
• 2 tablespoon tomato (s), dried, soaked in oil, drained, finely chopped
• 2 liters vegetable stock
• possibly cornstarch

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Instructions

1. Cut the toast into pieces and pour the milk over them.
2. Put all other ingredients in a bowl, squeeze out the toast well and add. Knead everything well, preferably with your hands. Taste very strong, part of the taste is lost when simmering. Let it steep for about 10 minutes. Now the dough should be relatively dry and the consistency of cream cheese.
3. Bring a saucepan with the vegetable stock to a boil. Shape the mixture into hazelnut to walnut-sized dumplings. Put a sample dumpling in the boiling water. Costs and season the dough if necessary. If they hold, add the others as well.
4. If the sample dumpling does not hold, knead a little more cornstarch under the mixture. When they come to the surface, they`re done.
5. Fish out and drain well on a wire rack.
6. Either serve in a broth straight away, store in the refrigerator or freeze for later consumption.
7. Our favourite:
8. Fry the dumplings and sprinkle them over the lamb`s lettuce like croutons.