Heat about 30 grams butter in a pot, add onion cubes and sauté until colourless. Add the milk, bring to the boil and season to taste with salt, pepper and nutmeg.
Pour the milk and onion mixture over the bread cubes and mix well. Let the breadcrumbs cool down a little, then fold in the eggs and let the mixture steep for 15-20 minutes.
Heat the remaining butter, prepare aluminium foil sheets, finely chop the parsley and mix into the hand-warm dumpling mixture. Flavour with nutmeg, salt and pepper.
Brush the aluminium foil with butter generously, then divide the bread mass, beat the aluminium foil together and form even sausages – turning the ends together.
Cook the napkins and bread dumplings in aluminium foil either over steam, in a steam cooker or in lightly boiling water for 40 – 50 minutes, depending on the thickness.
Unpack the bread dumplings, keep them warm or wrap them in foil to keep them fresh.
Just before serving, cut the hot dumplings into oblique slices and prepare them for serving. It is also possible to fry the dumpling slices in butter.