German Dumplings
10 old rolls, cut into small cubes, (or French white bread),
salt
pepper
1 1/2 c. milk
1/4 c. butter
1 small chopped onion
2 - 3 beaten eggs
1 tsp. dried parsley
flour
Warm the milk. Soak the cubes in warm milk, then cover. Saute onion and parsley
in butter and add to cubes. Mix in the eggs. Knead to a firm dough and roll into
dumplings. Salt and pepper. Add some flour to boiling salt water and simmer the
dumplings for 15 - 20 minutes until they swim on top.