1. Cut the bread rolls (ideally a day old) into small cubes and put them in a large bowl.
2. Warm the milk, pour it over the bread, toss and leave to stand for 15 minutes.
3. Meanwhile, finely chop the onion and sweat it in the butter until translucent; chop the parsley.
4. Add the onion, parsley, eggs, salt, pepper and nutmeg to the bread and knead everything together well by hand.
5. With wet hands, shape 8 equal dumplings and cook them in gently simmering salted water - without boiling - for about 20 minutes.
6. Lift them out with a slotted spoon and serve with gravy or mushroom sauce.
Tip: Cook one test dumpling first - if it falls apart, work a few breadcrumbs into the mixture.
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