Bread Dumplings in Cucumber Sauce

half an hour, simply cut Schrippen into small cubes. Roast minced parsley in the fat, empty everything together over the breadcrumbs. Stir milk with egg and salt and pour over ribs. Once they are soaked abundantly, stir quantity with flour and form dumplings with a diameter of 3 to 4 cm. Make dumplings 10 min in salted water.

For the sauce:

Remove the peel from the cucumber, cut in half and cut into cubes. Stew in little salted water (not too soft) until soft. Heat butter in a saucepan, stir flour in it, pour in cucumber water slowly and boil down to a sauce. Add cucumber pieces, season with balsamic vinegar-pepper, dill, vinegar and a tiny bit of bouillon cube. At the end round off with 1 to 2 spoonfuls of cream.

Serve the bread dumplings in the cucumber sauce.

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