Bread Dumplings with Chanterelle Sauce

0
Average: 0 (0 votes)
(0 votes)
Bread Dumplings with Chanterelle Sauce
share Share
print
bookmark_border Copy URL
Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the dumplings
8 dry kaiser rolls
250 milliliters milk
2 tablespoons butter
1 onion
2 tablespoons chopped parsley
4 eggs
salt
freshly ground peppers
Nutmeg
For the sauce
¾ kilogram fresh Chanterelle (or mixed with other mushrooms)
1 large onion
60 grams clarified butter
60 grams Pastry flour
800 milliliters milk
200 milliliters Whipped cream
Tarragon
thyme
salt
Broth
½ bunch Chives
How healthy are the main ingredients?
ChanterelleWhipped creamparsleyChivesonionegg

Preparation steps

1.

For the dumplings: bring salted water to a boil in a wide pot.

2.

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.

3.

For the sauce: clean mushrooms, halve or quarter, depending on size. Peel onion and dice finely.  

4.

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. 

5.

Cut chives into small rings and add to the sauce just before serving.

6.

Place sauce into deep plates and top with dumplings. Serve.