Round Carlsbad dumplings

Cut the rolls into 1 cm cubes. Separate the eggs into whites and yolks. Whisk the egg whites into stiff peaks. Lightly whisk the yolks with milk. Melt the butter in a saucepan.

In a bowl, mix the rolls, milk with yolks, melted butter, and parsley, add salt, nutmeg, and two pinches of freshly ground pepper. Stir. Gradually and carefully fold in the egg white peaks.

Place a steamer insert into a saucepan and pour in enough water so that it does not reach the bottom of the steamer. Bring to a boil.