Austrian Bread Dumpling from Ben Reeve at the Penzance Hotel And Bay Restaurant

Serves 4

Ingredients:

1  finely chopped onion
2  cloves garlic, finely sliced
2 pinch of caraway seeds
3 whole eggs
800g white bread, no crusts, diced
½ pint of milk
2 dessert spoons of chopped flat leaf parsley
Salt & pepper

Method
Gently sweat off the onions, garlic and caraway seeds
Add milk and bring to the boil
Remove from heat & add the diced bread putting aside to go cold
Add 3 eggs & mix
Place a sheet of foil on your work surface & cling film on top of that
Divide the mixture into thirds and put each portion on the cling film & shape like a sausage, roll the two sheets & twist the ends so it looks like a Christmas cracker.
Poach or steam for 15 minutes.
Chill.
Slice and pan fry

Serving suggestion: Serve with butternut squash & a flageolet bean & herb cream sauce

Copyright 2008 The Bay Restaurant - Penzance, Cornwall, UK