6 liters of water
2 liters of chicken broth
1/2 cup of finely chopped onion
1/4 cup of butter
4 slices of white bread, crust removed and toasted, cut into cubes
1 cup of milk
2 eggs
1/4 cup of well-chopped sauce
1 teaspoon of salt
3 cups of wheat flour
1 teaspoon of yeast
6 liters of water
2 liters of chicken broth
1/2 cup of finely chopped onion
1/4 cup of butter
4 slices of white bread, crust removed and toasted, cut into cubes
1 cup of milk
2 eggs
1/4 cup of well-chopped sauce
1 teaspoon of salt
3 cups of wheat flour
1 teaspoon of yeast
Place the water and broth in a pot
Let it boil
Fry the onion in butter over low heat
Add the toasted bread cubes and mix well
Set aside
In another bowl, mix together milk, eggs, sauce, and salt
Gradually add the flour mixed with yeast
Add the onion
Mix smoothly
Use moist hands to shape 2 large ovals
Add to the boiling liquid
Reduce heat to let it simmer slowly
Cover and cook for 30 minutes without lifting the lid
Remove with a skimmer
Cut immediately in half to release steam
Cut into slices 1 cm thick
Can be prepared 4 hours in advance
Reheat in a water bath
Serves 20 slices
Note: If you want to give it a nicer shape, wrap the dough in cloth and tie the ends, then cook in the cloth.
