Beat the eggs and milk in a bowl.
Mix in the meat, breadcrumbs, and parmesan then mould into six balls.
Chill the dumplings in the fridge for 20 minutes.
Fry the dumplings in oil and butter for eight minutes until golden-brown.
Drain dumplings on kitchen paper and keep warm.
Fry the black pudding for 3 minutes per side until crisp and drain.
Soften the onion in a pan with oil for 5 minutes.
Add beetroot, wine, stock, and thyme then boil for 20 minutes.
Purée the mixture, sieve it, and reduce the liquid by half.
Whisk in the butter and serve sauce topped with black pudding and a dumpling.