Bread Dumplings (Semmelknoedel)

10 Buns, older ones are good
2 1/3 cups of milk
1 teaspoon of salt
1 small onion
1 bunch of parsley
1 1/2 ounces of butter
2 Eggs

Cut the buns into thin slices. Heat the milk and pour over bun slices. Cut onion and parsley real fine and with the salt add to bread. Put butter and eggs in a bowl and cream with a mixer until foamy. Mix all together with hands and form small dumplings. Bring 2 liters of salted water to a boil and let the dumplings simmer in it about 10 min. Drain and keep warm until serving. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini



Bread Dumplings in Napkin

9 ounces of old buns
1/2 cup of milk, hot
3 1/2 ounces of butter, soft
1 bunch of parsley, chopped finely
3 Eggs
Salt
Pepper to taste
a pinch of nutmeg

Cut the buns into little cubes; take 1/4 of them and put into a bowl and pour the hot milk over them. Heat 2 tablespoons butter in skillet and fry the 3/4 cubes in it until golden brown. Let cool a little than add the finely chopped parsley. 4.Mix the leftover, soft butter and the roasted cubes and the soaked cubes, all together. Mix well. Season with salt, pepper and nutmeg; let stand for 1/2 hour. Form the dough into a oblong shape and wrap into a linen napkin which is greased in butter. Do not wrap tightly, the dough needs room to expand. Put the napkin-roll into a steamer or sieve and put into boiling water, the napkin should be fully covered by water. Steam in the open pot for 35 minutes on low heat; water should steam but not boiling too hard. Test with a toothpick, if it feels warm all over, after pulling it out the dumpling is done. Unwrap the dumpling, carefully and slice into 2 cm thick slices and arrange on preheated platter. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini