Cut bread into cubes. Boil milk with salt, pepper and nutmeg. Cool slightly, pour over bread cubes and steep for 20 min.
Finely dice onions and bacon. Fry bacon in oil. Fry onion cubes and chanterelles in it. Season with salt and pepper. Add to the bread cubes form.
Beat the butter until creamy. Fold in the egg yolks little by little. Carefully mix with the chanterelle bread mixture. Whip the egg whites with the salt listed below in the ingredient list until stiff and fold in with the parsley.
Dampen a kitchen towel and lay it out on the surface. Place the dumpling mixture as a roll on the edge of a narrow side. Tightly roll up the dish towel with the dumpling mixture like a sausage. Tie the ends together with spaghetti. Steep in salted water for 40 to 50 minutes. Turn several times to the other side. Remove, drain, unroll and cut into slices.