Ingredients
200g (7oz) stale white bread without crusts
50ml (2 fl.oz) double cream
100ml (3½ fl.oz) semi-skimmed milk
100g (4 oz) butter, melted
3 medium eggs, beaten
2.5ml (½ teasp) salt
1.25ml (¼ teasp) freshly grated nutmeg
1.25ml (¼ teasp) freshly ground black pepper
3 shallots
1 clove garlic
400g (14 oz) brown/chestnut mushrooms
15ml (1 tablesp) freshly chopped parsley
40g (1½ oz) plain flour
To Serve:
Lambs lettuce salad tossed in vinaigrette dressing
Method
Dice the bread into small cubes and put into a large bowl.
Mix together the cream, milk, half the melted butter, beaten eggs, seasoning and pour over the bread.
Mix well, then leave to stand for one hour.
Meanwhile, using a food processor, finely chop the shallots and garlic, then the mushrooms.
Heat the remaining butter in a large saucepan and sauté the shallots and garlic gently for 3 minutes.
Add the mushrooms and cook briskly, stirring, until all the moisture has evaporated. Stir in the parsley and leave to cool.
Add the cooled mushroom mixture, with the flour, to the bread mixture. Mix well.
Heat a large saucepan of boiling salted water. Moisten hands with cold water, and shape mixture into 12 Knodel (each weighing about 70g/2½ oz).
Lower 6 Knodel into the boiling water, reduce heat and simmer for 10 minutes.
Remove with a slotted spoon and keep warm. Repeat with remaining 6 Knodel.
Serve warm with salad.