For the millet loaf with herb cream sauce, first bring the salt, millet, water, bay leaf spice and bouillon cube to the boil briefly, then let steep for 5 to 7 minutes.
Chop the onion finely. Heat fat in a frying pan and sauté onions until translucent. Add flour, garlic clove, parsley and egg with the onions to the cooled down millet mass, mix well and form loafs.
Turn the millet into breadcrumbs on both sides. Heat oil in a frying pan and fry millet loaf until golden brown.
Heat butter in a saucepan, sweat flour in it, pour in milk and stir well. Dilute with cream to the desired consistency, season with chopped herbs and salt.
Serve the Hirselaibchen with herb cream sauce, garnish with parsley florets.