Sauté Beef Neck (3.5 pound) until golden brown, then remove neck bones and reserve.
In the same pot, sauté Carrot (2 cup) and the Onion (2) until lightly caramelized. Add Tomato (2 cup), 2 cups of Merlot (2 cup) and Beef Stock (32 fluid ounce).
Return the beef to the pot, season with Kosher Salt (to taste) and Cayenne Pepper (to taste), simmer for about 2-3 hours until meat is very tender, but not falling apart. After 2 hours, adjust seasonings to taste.
Transfer the meat to another pot, strain enough of the sauce for one portion, then save the rest of the sauce with the vegetables for another dish.
Add one cup Button Mushroom (1 cup) to the beef. Cover, bring to a simmer, then remove from heat and set aside.
Slice the Bacon (14 ounce) into small pieces and saute until crisp. Add the sliced Onion (2) and sauté until the onions are opaque.
Slice the Kaiser Roll (14) into quarters, then slice the quarters into 1/2-inch slices.
Add 2 cups of Milk (2 cup), lightly mix, make sure all the bread can soak up some of the milk, let rest for 15 minutes. Squeeze out all the milk and discard after 15 minutes.
Return the bread to the bowl, add the bacon and onions, Fresh Parsley (1 cup), the yolks of 4 Egg (4), 2 whole Egg (2), kosher salt, Ground Nutmeg (to taste) and Ground White Pepper (to taste) to taste.
Form tennis-ball size dumplings with the mixture. Simmer in salted water until cooked through, about 25 minutes.
While the dumplings are cooking, remove the meat from the bones, discard the bones, and return the meat to the mushroom sauce.
To serve, place one dumpling on a deep plate, surround the dumpling with the meat, mushrooms and sauce, and granish with additional parsley if desired.