Recipe: Semmel Knoedeln

1 Cut the bread into thin slices.

2 Heat the milk, then pour it over the bread, soak it well and let rest for 30 minutes.

3 Finely chop the onion and brown it in the butter.

4 Chop the parsley. Mix the onion, parsley, and 2 eggs with the bread. Add salt, pepper and nutmeg. You get a smooth paste.

5 Add the cornstarch and 7 oz (200 g) more or less of flour, depending on the consistency of the dough.

6 Roll the dough into balls. It should barely stick to your fingers. Bring lightly salted water to a boil and plunge these balls into it.

7 Reduce to low heat and cook for 15 to 20 minutes, the balls are cooked when they rise to the surface and no longer turn over.

8 Remove them from the water, drain them gently, and keep them warm to serve (with my curried pork sauté for example).