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Brotknoedel (Bread Dumplings)

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      Title: BROTKNOEDEL (BREAD DUMPLINGS)
 Categories: Breads, German
      Yield: 4 Servings
 
      4    Kaiser rolls, cut into thin
           -sliced
           Breadcrumbs as required
      2    Eggs
      1    Very small bunch [a few
           -stems] parsley, finely
           -chopped
    1/8 l  Milk (1/2 cup plus 1/2 Tbsp)
     30 g  Butter (2 Tbsp)
 
  pepper and salt to taste marjoram (optional in some areas)
  
  Soak the rolls in lukewarm milk for 1/2 hour.  Add the remainder of
  the ingredients and mix well.  If mixture is too wet, add some
  breadcrumbs. Shape into dumplings. Carefully put dumplings into
  barely salted, simmering water and cook for 25 minutes. Serve as
  accompaniment to sauces, mushrooms, or in soups.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer)
  
  Posted by:  Karin Brewer, Cooking Echo, 9/92
 
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