Semmelknödel

Cut the stale bread rolls into 1 cm cubes and put them in a large bowl. Warm the milk, pour it over and leave for 15 minutes to soften.

Finely chop the onion and the parsley. Fry the onion in the butter until soft, then add the parsley for a moment.

Add the onion and parsley, the eggs, the 1 tsp salt and a pinch of freshly grated nutmeg to the bread and knead with your hands until it holds together. If it is too wet, knead in the breadcrumbs.

With wet hands, shape into 8 firm, smooth balls.

Bring a large pot of water to the boil with the 1 tbsp salt, then turn it down to a bare simmer.

Lower in the dumplings and poach for 20 minutes without letting the water boil, or they will fall apart.

Lift out with a slotted spoon, drain well and serve hot.