Bavarian Dumplings(Germany)

Fry the chopped bacon in oil until golden and crisp.

Place the cubed stale rolls in a bowl and pour hot milk over them.

Stir in eggs, parsley, salt, pepper, and the fried bacon until the dough is moist but shapeable.

With damp hands, form the mixture into small round dumplings.

Drop them into just-boiled water with the heat off and let them poach about 20 minutes, until they float.