SEMMELKNÖDEL

BREAD DUMPLINGS

8 stale bread rolls 8 trockene Brötchen

1 ½ cups hot milk 1/8 l heiße Milch

¼ cup soft butter 40 g Butter

1 small chopped onion 1 kl. gehackte Zwiebel

1 TB chopped parsley 1 Essl. kl. Geschnittene

Petersillie

2-3 eggs 2-3 Eier

Salt, nutmeg Salz, Muskat

2/3 cup plain flour 100 g Mehl

8 cups water with 1-tsp. salt 1 l Wasser mit 1 Teel. Salz

Finely slice bread rolls and soak in milk. Fry onion and parsley in butter and add to soaked bread rolls. Mix in eggs, flour, salt and nutmeg. Bring water and salt to a boil. Form a test dumpling and cook in slowly simmering water 10-15 minutes. If dumpling breaks apart, add breadcrumbs to mixture to make it drier. If dumpling is too firm, add a little more milk to mixture. Serve with goulash or roast meat.