Serviettenknödel – Napkin Dumpling

Ingredients:

6 bread rolls
½ cup (125 ml) milk
3 eggs
1 onion
1½ oz (40 g) bacon
¾ cup (150 g) butter
1 bunch of parsley
Salt
Flour



Preparation:


Cube the bread rolls,

 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.


Add the bread-egg  mixture, onion, bacon, parsley, a little salt, and a Tbs of flour to the
butter.

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
minutes.
Run under cold water quickly, remove the dumpling  from the napkin and serve in half-inch
thick slices.