7ounces(200 grams) stale baguette or other bread including crust
1cupmilk
Pinchnutmeg
Kosher salt and freshly ground black pepper
A handful fresh parsley,chopped
1large egg
1 to 2tablespoonsall-purpose flour
2tablespoonsbutter,for frying
Instructions
Cut the baguette into small cubes and place in a bowl. Bring the milk to a boil and pour over and stir so that it is absorbed evenly, then cover and rest for 15 minutes.
Season with nutmeg, salt, and pepper and add the parsley, egg, and 1 tablespoon of flour. Mix to combine. If the mixture is too wet (it should be moist and only slightly sticky), add the remaining tablespoon of flour. Wet your hands a little to help stop the dough sticking to them, then make dumplings just smaller than a golf ball (yielding about 24).
Heat the butter in a large frying pan and fry the dumplings on medium-high heat for 5 minutes until golden brown and crisp. Serve the dumplings with beef bourguignon for dipping.
Notes
The baguette dumplings can be kept in an airtight container in the fridge for 2 hours before frying.