To serve thee dumplings at their best, leave them to
cool down then cut them into slices and fry in a little butter. They go
well with any meat dish.
3 1/2 ounces bacon
1/2 tablespoon oil
6 slightly stale rolls (about a day old)
1 1/8 cups milk
1 tablespoon parsley
pinch of salt and pepper
Chop the bacon. Heat the oil and fry the
bacon pieces until golden brown. Cut up the rolls and put them in a bowl.
Heat the milk and pour it over the bread. Stir in the eggs, parsley, salt,
pepper and bacon. With damp hands, form little balls from the dough.
Half-fill a big pan with water and bring the water to a boil. Turn off the
heat and add the the dumplings. Leave for about 20 minutes -- when they
bob to the surface they are ready!