Austrian Napkin Dumpling (Servietten Knudel)          by Wolfgang Puck

2 ounces butter
1 1/2 teaspoons minced garlic
1 small onion, minced
1 loaf white bread, crust trimmed
2 teaspoons minced thyme
2 teaspoons minced chives
1 teaspoon minced parsley
1/4 cup flour
1 egg, lightly beaten
1/4 cup milk
Salt and pepper
Freshly ground nutmeg, to taste

Preheat the oven to 250 degrees F.

In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.

Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.

In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.

Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.

Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.

Yield: 6 servings