Bread Dumplings with Chanterelle Sauce
- For the dumplings
- 8 dry kaiser rolls
- 250 milliliters milk
- 2 tablespoons butter
- 1 onion
- 2 tablespoons chopped parsley
- 4 eggs
- freshly ground peppers
For the dumplings: bring salted water to a boil in a wide pot.
Bring milk to a boil. Cut bread rolls into thin slices, place in a large bowl and season well. Melt butter in a small pan. Peel onion and chop finely. Pour boiling milk over bread and let stand briefly. Saute onion with parlsey in a pan with butter and add mixture to bread. Add eggs and mix well into malleable dough. Shape into dumplings and simmer in boiling salted water for about 10-15 minutes.
For the sauce: clean mushrooms, halve or quarter, depending on size. Peel onion and dice finely.
Heat butter in a large pan. Saute onion until translucent, add mushrooms and saute until lightly browned. Dust with flour and add milk and cream. Simmer, whisking constantly, and bring to a boil. Season with tarragon, thyme, salt and broth powder. Cook for about 5 minutes, stirring constantly.
Cut chives into small rings and add to the sauce just before serving.
Place sauce into deep plates and top with dumplings. Serve.