|Unsalted butter||2 Tablespoon, melted and cooled|
|Egg||1 , well beaten|
|Freshly grated nutmeg||To Taste (Few Grains)|
|Finely chopped fresh parsley||1 Tablespoon|
|Black pepper||To Taste|
|Dry bread crumbs||1 Cup (16 tbs) (Made From Crustless Dry White Bread Either Grated / Crushed By Rolling Pin)|
With a fork, combine melted butter, beaten egg, nutmeg, parsley, salt and pepper.
Work in enough bread crumbs to make a dough-like mass that can be shaped into balls the size of small walnuts by gently rolling bread mixture between your wet palms.
Depending on the size of the egg, you might need less or more than the listed amount of bread crumbs.
Bring a deep skillet of salted water to simmering.
Test one dumpling in the simmering water to see if it will stick together.
If not, add a bit more bread crumbs and test again.
When dumpling mixture is adjusted, shape into balls.
Poach balls gently in simmering water.
When dumplings float on the surface, they are cooked.
Remove dumplings carefully with a slotted spoon and drain on a plate covered with a white napkin.
Handle carefully; the dumplings are light and fragile.