Remove the rind from the Schrippen (=semmels), cut into 2 cm cubes, place in a suitable bowl and soak in whipping cream.
Cream the butter and stir in the soaked breadcrumbs. Put the breadcrumbs in a saucepan and add beef broth and stir. Cook for 10 minutes, then add the egg yolks and season with salt and a pinch of nutmeg.
Before serving, add the chopped parsley to the soup.