1 - Step 1 Finely chop the shallots, and dice the smoked ham or sausage into small cubes.

2 - Heat some butter or clarified butter in a pan and sweat the onions in it until translucent.

3 - Add the meat and the parsley and fry together briefly before removing from the heat.

4 - Step 2 Place the bread in a bowl.

5 - Beat the milk with the eggs and season well with salt, pepper and nutmeg.

6 - Pour over the bread.

7 - Stir in the sausage and onion paste and mix in the flour.

8 - Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste.

9 - Smooth the surface of the dough out and leave to stand for approx.

10 - 30 minutes.

11 - Step 3 Heat up a good quantity of salted water in a large pan.

12 - Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required.

13 - Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms.

14 - Step 4 Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size.

15 - Step 5 Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).