Semmelknodel

10 Bread rolls; old, dry
1 Onion
40 g Lard
3 Eggs
Parsley
1/4 l Milk
Salt
Pepper

Cut ten old, dry bread rolls into thin slices (or use a hammer). Put rolls into a bowl and pour lukewarm milk on them. Add the eggs (slightly beaten) and season. Braise finely chopped onion and parsley shortly in the lard and add to the miixture. Mix everything thoroughly (but not too vigorously). Let the dough rest. Form into balls the size of tennis balls (wet hands) and put them into boiling salt water. The balls mustn't be formed with pressure. Leeave the 'knodels' in slightly boiling water for 15 to 20 minutes.

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