Remove the crust from the white bread, then cut into cubes of about 1 cm. Let the milk boil, pour over the bread cubes and pull covered.
In the meantime, rinse the parsley, shake dry and chop finely. Remove the skin from the shallots and cut them into small pieces, dice the ham. In a frying pan with 1 tbsp. clarified butter, sauté the shallot, stir in the ham and add to the bread cubes form. Mix eggs and stir in together with parsley and marjoram. Season the quantity with salt, pepper and a pinch of nutmeg. Form the mixture into a roll on a piece of cling film or a fine cloth napkin, twist the ends or tie them tightly and cook in a saucepan with slightly boiling water for about 40 minutes.
Remove peel from all vegetables or clean and cut into 1 cm cubes. Remove the peel from the onion and garlic and chop finely. Sauté in a frying pan with 2 tbsp. clarified butter, add the vegetable cubes, season with salt and pepper and cook for about 10 minutes until soft. Add whipping cream, boil briefly and season with salt, pepper and a pinch of nutmeg.
Put butter in a small pot and let it brown.
Wrap the dumpling from the foil, cut into slices and arrange. Drizzle with the brown butter and bring to the table with the vegetables.
Our tip: Zucchini are tender in taste and dahe
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