I was at a local restaurant in Staad, where we live, for lunch recently and ordered this lovely dish of Servietten Knodel with Pfifferlinge [refer previous posts on mushrooms] in a cream sauce. Knodel is a dumpling most commonly made of stale bread and usually accompanies a cream sauce.
The Knodel dough can be formed into balls or a log shape before being poached in water. Unlike the balls the log is rolled in muslin [or similar] and the ends tied before being poached - hence the name 'servietten', or serviette. Once cooked the 'servietten' is removed and the Knodel log is sliced and finished in a pan. These were very good - light and fluffy.
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