Ingredients

1 Baguette, cubed
2 Eggs
2 Cups milk
½ Stick Butter
½ Cup finely chopped parsley
1 Boullion Cube
Salt and Pepper to taste

Instructions

Beat together the milk and 2 eggs.  Soak baguette in the egg and milk mixture.  In a frying pan, melt butter, sauté parsley and pour over bread mixture.  Let soak for ½ hour to an hour- it needs to be firm not loose –Helga says she has “Fingerspitz gefuehl” – “feel in the tips of the fingers.” Boil a pot of water adding the boullion cube.  Using a white linen napkin, sprinkle with flour, spread mixture into the shape of a tube and tie both ends of the napkin (like a sausage).  Put in boiling water for about an hour.  Remove from water and let stand/set.  Then slice up and serve dumplings with goose.