Dumpling

For the breadcrumbs, soak breadcrumbs in milk. Wash parsley, shake dry, pluck leaves and chop finely. Stir butter until fluffy and add egg and egg yolk. Squeeze breadcrumbs, strain through a sieve.

Mix with parsley, breadcrumbs, salt and nutmeg into the butter mixture and let rest for about 30 minutes. Then form small dumplings with moistened hands and bake them in hot fat until golden brown.

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