To prepare the dumplings:

• Mix breadcrumbs with milk and chill for 20 minutes.
• Beat the room temperature butter until fluffy and gradually add the egg and egg white.
• Add salt, pepper, a pinch of nutmeg and parsley.
• Add the soaked breadcrumbs, mix well, cover and leave to stand in the fridge for 20 minutes.
• Form small, firm, dumplings (approx. 3cm in diameter) with wet hands and leave covered in the fridge for 20 minutes.
• Before serving, bring salted water to the boil, put in the dumplings, turn down the heat and leave to stand for a good 10 minutes, then lift out.

Prepare the soup:

• Cut the soup vegetables into large pieces, and halve the unpeeled onions.
• Bring a pot of water to a boil, blanch the whole chicken in it for 2 minutes and empty out the water.
• Place the chicken with the vegetables and the halved onions in a not too big pot of cold water.
• Add salt (approx. 2-3 tsp), bay leaf, peppercorns, allspice, juniper and 2-3 sprigs of parsley and bring to the boil. Simmer for about 1.5 hours at low heat.
• Remove the chicken from the soup and leave to cool slightly. Strain the soup through a large sieve.
• Remove the spices and parsley and cut the soup vegetables into smaller cubes. Peel the skin off the chicken and remove the meat from the bones.
• Cut the larger pieces into bite-sized pieces and chop the smaller ones.
• Clean the soup pot and add 70g of butter.
• Once the butter has melted, stir in the flour and cook over a low heat for 5 minutes, stirring. The flour must not brown!
• Then pour in the wine and chicken soup and whisk well.
• Bring to the boil, add the prepared ingredients (meat, vegetables, chopped parsley), season with grated nutmeg, salt, pepper and pour in the cream.
• Bring to the boil, put in the dumplings, heat through and serve.