For the Semmelschöberl, cut the rolls into fine slices and pour boiling milk over them. Separate the eggs. Beat the egg whites until stiff.
Cream 3 dag butter with egg yolks. Add breadcrumbs, parsley, baking soda, salt, pepper and beaten egg whites and mix well. Spread the remaining butter in an ovenproof dish and bake the Schöberl mixture in it until golden brown.
After cooling, cut the bread into lozenges.
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