Knodel (Knodel)
Instructions
Soak 400 g stale bread crumbs in 25 cl of lukewarm milk.
Add 4 eggs, 100 g of chopped Bacon and sautéed with 50 g of butter, a tablespoon of chopped parsley, a pinch of nutmeg, 50 g of flour and a pinch of salt.
Mix well and make so many compound 5-balls 6 cm in diameter that are cooked for 15 minutes in boiling water, drain with a slotted spoon and let dry on a cloth of cotton.
The knodel will serve in soup or dry meat, topped with melted butter or roast gravy.
Ingredients and dosing for 4 persons
- 400 g of stale bread crumbs
- 25 cl of lukewarm milk
- 4 eggs
- 100 g of chopped bacon
- 50 g of butter
- 1 tablespoon of chopped parsley
- 1 pinch of nutmeg
- 50 g of flour
- 1 pinch of salt