Tirolese Dumplings

Method

Cube the stale bread and soak in warm milk for 15 minutes until softened. Fry the bacon lardons with finely diced onion until golden, then combine with the soaked bread, chopped parsley, chives, eggs, flour, salt and pepper to form a thick mixture. Using wet hands, shape the mixture into 12 large oval dumplings. Bring beef stock to a gentle simmer in a large pot, then carefully lower in the dumplings and simmer for 15-20 minutes until they float to the surface and feel firm. Serve the dumplings in the hot broth with a knob of butter and sprinkle of fresh parsley.