Bread Dumplings with Truffle Mushroom and Bacon Sauce

Ingredients

• 8 old-fashioned rolls
• 250 ml milk
• 2 tbsp butter
• 1 onion
• 2 tbsp chopped parsley
• 4 eggs
• Salt
• black pepper (freshly ground)
• nutmeg
• 1 large onion
• 1 Carrot
• 750 fresh truffle mushrooms
• 80 g smoked ham (diced)
• 40 g flour
• 400 ml milk
• 200 ml heavy cream (at least 30% fat)','1 tsp chopped tarragon','1 tsp chopped thyme

Instructions

1. 1.

   Bring a large pot of salted water to a boil.

2. 2.

   Heat the milk until it boils. Slice the rolls into fine pieces, place them in a large bowl and season well. Melt butter in a pan. Peel and finely dice an onion. Pour the boiling milk over the roll pieces and let soak briefly. Sauté the diced onion with parsley in the butter, then add to the rolls. Add the eggs and quickly mix everything into a well-combined dough.

3. 3.

   Shape even dumplings from the dough and drop them into the boiling salted water. Reduce heat and simmer gently for 10–15 minutes until cooked through. In the meantime, peel and dice another carrot. Clean the truffle mushrooms and cut them if necessary. In a pan melt bacon, sauté the onion for 1–2 minutes until translucent, then add the mushrooms and carrot cubes and cook briefly until all liquid evaporates.

4. 4.

   Dust with flour, stir in, pour over milk and cream, and simmer for 10 minutes. Season with salt, pepper, tarragon, and thyme to taste. Remove the finished bread dumplings with a slotted spoon, place them on preheated plates, ladle the mushroom sauce over them, and serve immediately.