Weckkloß from Franconia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 rolls, stale
- 0.5 liter ½ milk
- 5 egg (s)
- 1 onion (s)
- Clarified butter
- butter
- 1 bunch parsley
- breadcrumbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the rolls into small cubes. Whisk eggs with a little cold milk, add chopped parsley, salt and pepper. Fry the finely chopped onion in clarified butter and a little butter and add about 2 diced rolls. Let it take some color.
- Mix the bread cubes, roasted and not roasted egg-milk mixture with the tablespoon of flour and pour the rest of the milk over it, this time boiling. Cover and let steep.
- Grease the water bath form with butter and sprinkle with breadcrumbs. Fill the mold, close it and let it simmer in the boiling water for 1 hour. Then rush and defend against greedy eaters.
- When the rolls are well seasoned, add a little more milk.
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