Cut the rolls into slices. Place in a large shallow baking dish. Pour hot milk over it.
Cut bacon into cubes. Fry in a frying pan until the bacon cubes are brown. Then add the peeled, chopped onions and chanterelles. Roast for 10 minutes. Form over the rolls. Add the beaten eggs on top. Knead by hand to form a dough.
Wash parsley under running water, dry with paper towels, chop. Knead into the dough with grated lemon zest, salt and pepper.
Bring salted water to a boil in a large saucepan. With wet hands, form dumplings 2 cm in diameter. Slide into the water.
Steep at low temperature for 15 minutes. When the dumplings float to the surface, they are cooked.
What to serve: With game dishes with red or possibly white cabbage.
As a drink: Beer
Preparation
15 min.
Preparation
25 min.
Menu 5/19
Our tip: Use a deliciously spicy bacon for a delicious touch!
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