Knotel

Preparation:

Preparation: Soak 400 g of stale breadcrumbs in 25 cl of warm milk. Add 4 eggs, 100 g of bacon minced and fried with 50 g of butter, a spoonful of minced parsley, a pinch of nutmeg, 50 g of flour and a pinch of salt. Mix well and form many balls of 5-6 cm in diameter from the mixture which will be cooked for 15 minutes in boiling water, drain with a slotted spoon and leave to dry on a cotton cloth. Knodels are served in meat broth or dry, seasoned with melted butter or roast gravy.