Filled Napkin Slices

For the stuffed napkin slices, melt butter and sauté the chopped onion in it until translucent.

Put the bread cubes in a large bowl and mix well with eggs, salt, parsley, flour, the onion mixture and the milk. Let stand for about 20 minutes.

In the meantime, for the filling, brown the chopped onion with the seasoned mince. Then add the chopped champions and the parsley and fry briefly. Set aside and allow to cool slightly.

On a damp tea towel, spread the bread cube mixture in a rectangular shape and press down a little so that there are no more gaps. Leave a little space to the edge. Mix the minced meat with the egg and spread it on the diced bread and roll it up. The crockery should only go over the outside of the roll, do not wrap it! Tie the ends with kitchen twine and cook in a large pot of salted water for 30 minutes.

For the sour cream sauce, mix the sour cream with half a clove of crushed garlic (or garlic granules) and season with salt. Take the roll out of the water, unwrap it, cut it into slices and arrange it with the sour cream sauce on a plate.

Preparation Tip:

There are no limits to your imagination when it comes to the filling. For example, instead of minced meat, you can put a few leaves of ham and grated cheese. The roll can also be eaten cold. Stuffed napkin slices go very well with green salad.

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