Cut the rolls into very thin slices. Stir and let stand for 15 minutes.
Meanwhile, heat the oil and sauté the onion until translucent. Add the parsley and cook for another 3 minutes.
Lightly beat the eggs. Add them to the bread, together with the onion, parsley, salt, pepper and nutmeg. Mix thoroughly.
Bring salted water to the boil in a large, wide pot. Reduce the heat and drop a small test dumpling into the simmering water – if it falls apart, add tablespoons of breadcrumbs, one at a time, until the consistency is right.
Divide the dough into 12 equal parts and shape the dumplings with your moistened hands. Bring the water back to the boil, reduce the heat and lower the dumplings into the simmering water. Cook for 20 minutes, partially uncovered.
For the ragout, cut the mushrooms into thick slices. Heat the oil in a large frying pan and cook the mushrooms for 15 minutes, or until the mushrooms are soft. Stir occasionally. Reduce the heat, pour in the cream and add the cognac. Season with salt and pepper and simmer for 5 minutes, or until the sauce thickens. Serve the dumplings topped with the mushrooms.
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