Cut the crust off the rolls or white bread, dice (should
yield 250 g bread cubes). Melt butter, stir in eggs, milk, salt and a
pinch of nutmeg, pour over the bread, mix thoroughly, set aside to rest.
In the meantime dampen a serviette or kitchen towel, coat with some
butter (or some oil). Shape the mass into sausage on the serviette (approx.
7cm diameter), roll it up, tie up the ends with a string and cook for
30-40 minutes in the boiling salt water. Remove from the water, loosen
the string, roll the dumpling out of the serviette. Cut the dumpling
into 1 -1.5 cm thick slices and serve as a side dish to varios dishes