Cheese dumplings

Cut the bread rolls and cheeses—setting aside a small amount to grate—into cubes approximately one centimeter per side. Mix together, adding the flour. Beat the eggs with a little milk (the amount will depend on whether you are using fresh or stale bread rolls) and a pinch of salt, then use this mixture

to moisten the bread and cheese mixture.

Form balls approximately four centimeters in diameter, drop them into boiling salted water, and cook for fifteen minutes.

Drain the dumplings and dress with the butter, melted in a small pan, then sprinkle with the remaining grated cheese.