6 bread rolls
½ cup (125 ml) milk
1½ oz (40 g) bacon
¾ cup (150 g) butter
1 bunch of parsley
combine the milk and eggs briskly
and pour the mixture over the bread cubes.
Peel and chop the onion, chop the bacon and fry both in a skillet.
Beat the butter until creamy, finely
chop the parsley.
Put the mass on a moist, buttered, and lightly floured linen napkin,
roll this into a sausage shape and bind the ends firmly.
Attach the roll to a cooking spoon and hang it in generously salted water, allow to cook for 30-45
Run under cold water quickly, remove the dumpling from the napkin and serve in half-inch