Broth with Bacon Dumplings
Cut bread rolls into slices and place in a bowl. Bring milk to a boil and pour over bread, let stand for about 15 minutes. Peel shallot and dice finely. Dice bacon finely. Heat butter in a a pan and saute shallot and bacon for a few minutes. Add parsley, thyme and eggs, mix well. Season with salt and pepper and add enough breadcrumbs to make malleable dough. Shape 8-12 dumplings from the mixture and cook in plenty of boiling salted water for about 15-20 minutes on low heat.
Remove dumplings with a slotted spoon from the water and transfer to bowls. Pour hot, flavored broth over dumplings and sprinkle with chives. Serve.