Take two or three small rolls, remove the crusts and cut the crumb into small pieces; put these into a basin, pour over boiling milk and let them soak; press so as to draw off the milk, put them into a saucepan and beat over the fire with a spoon until hot; then move to the side and season with salt and pepper. Cut half a pound of bacon into small pieces and fry them with some of the crusts of the bread cut into small pieces. Mix the fried crusts and bacon with the soaked bread; add in small lumps five ounces of butter and sufficient beaten egg to bind the mixture without making it too soft; then divide it into small equal sized masses, and roll them evenly around. Plunge the dumplings into a saucepan of boiling water, salted, and boil for ten minutes, keeping the saucepan covered. When cooked, drain them and pour over them brown clarified butter.