Directions

1. Beat together the milk and 2 eggs.
2. Soak baguette in the egg and milk mixture.
3. 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.”
4. Boil a pot of water adding the Bouillon cube
5. 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).
6. Put in boiling water for about an hour. Remove from water and let stand/set. Then slice up and serve dumplings with goose.