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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