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Semolina Dumplings

1 C milk
4 1/2 T butter
1 C semolina
2 oz Tyrolean bacon (speck), diced (use a dry cured ham, US bacon is too fatty)
1 stale hard roll, diced
2 eggs
1 T chopped parsley
salt, pepper, and nutmeg to taste

Bring milk, 3 T butter, and salt to a boil.

Slowly sprinkle in semolina, stirring constantly until dough no
longer sticks to the side of the pot. Let cool.

Brown bacon and bread cubes in the remaining butter.

Beat eggs. Combine with chopped parsley and seasonings.

Combine all ingredients. Stir well and let stand for several minutes.

With wet hands, form dumplings. Drop into simmering salted water.
Cook for 10-15 minutes until done.

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