Cut the bread rolls into cubes of about 1 cm and chop the parsley.

Ingredients

• 6 piece · mediumWHITE BREAD, WHEAT ROLL, WATER
• 2.5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 165 gEGG WITHOUT SHELL
• 40 gBUTTER, UNSALTED
• 10 gPARSLEY
• 0.5 5 ml teaspoonSALT, AVERAGE

Method

1. Cut the bread rolls into cubes of about 1 cm and chop the parsley.
2. Melt the butter, whisk the milk with the eggs and salt, stir in the butter and parsley and pour over the bread. Mix and leave to soak for 15 minutes.
3. Shape the mixture into a roll about 7 cm across, wrap tightly in boil-proof cling film (or a damp cloth) and twist the ends.
4. Place the roll in boiling water and simmer gently for 35 minutes, turning halfway. The water does not touch the mixture.
5. Unwrap the dumpling, leave for 5 minutes and cut into slices about 2 cm thick.