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- Slice the stale rolls into cubes. Place the cubed bread in a bowl and pour the milk evenly over. Toss well and let stand for 20 minutes. Pour off any extra unabsorbed milk. Add in shallots, parsley, egg, flour, salt and pepper to taste. Mix thoroughly until the whole mass is smooth and paste like.
- Damp both hands to shape the mixture into four dumplings, each about 2 inches in diameter. Bring half pot of water with a bit of salt to a boil. Using a slotted spoon ease dumplings into the boiling salted water and let boil. Lower the heat, cover the pot and gently cook for 10 minutes. They taste best with rich and creamy gravy.
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24 comments:
You have a German section! How wonderful. My husband just immigrated to Canada from Germany 5 years ago...he will be thrilled if I widen my German cooking repetoire...so far I have only mastered spaetzle and sauerbraten.....love your recipes!!
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