Cut the buns into cubes and pour boiling milk seasoned with salt and pepper. Add parsley and egg to the bun mixture form and gently knead in. Season with freshly grated nutmeg.
Melt the butter in a frying pan, sauté the bacon and onion cubes in it, add to the roll mixture form, mix well and rest. Form dumplings from the mixture and put them into boiling water. Bring to the boil once and let it stand for about 10 to 15 minutes. Afterwards, toss in a little bit of foaming butter and sprinkle with chive rolls.
Mushrooms à la Crème:
Clean the mixed mushrooms (do not rinse them, just grate them or remove the dirt with a kitchen knife) and cut them. Remove the skin from the onion and garlic and dice finely.
Heat clarified butter in a frying pan. Fry the mixed mushrooms until hot, add the vegetable onion and garlic, season with salt and pepper and remove from the frying pan.
Add whipping cream and chicken stock and cook. Thicken with cornstarch mixed in cold water and season again with salt and freshly ground pepper. Next, add the mushrooms again.
Finally, add chopped parsley and whipped cream.
Our tip: Use bacon with a fine, smoky note!