Bread Dumplings with Chanterelle Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chanterelles
- 0.5 ½ onion (s)
- fat
- 1 tablespoon flour
- 250 ml broth, cold
- 1 cup cream
- 1 teaspoon parsley, fresh
- 1 egg yolk
- pepper
- salt
- nutmeg
- 350 g bread roll (s), finely sliced (bread dumplin bread, bouht ready-made)
- 2 egg (s)
- 2 egg yolks
- 0.5 ½ onion (s)
- some butter
- parsley
- 300 ml milk, warm
Print Recipe
Pin Recipe Instructions
- First prepare bread dumplings. To do this, pour warm milk over the bread dumplings (the finely cut bread rolls) and cover and let stand for 10 minutes.
- Peel the onion. Dice half of it and sweat it in melted butter. Now add the onion cubes, eggs, parsley, salt and pepper to the bread dumpling mixture and knead well (I recommend, however, not to knead too hard, otherwise the mixture will be bazy).
- Shape into dumplings and add to salted boiling water. Let simmer for 15 minutes.
- For the creamed mushrooms, first clean the chanterelles. Then fry well and then remove from the pan. Then dice the second half of the onion and fry it. Dust with the flour and add the cold broth. Tie into a sauce. Now add some of the cream, the chanterelles, parsley and the spices and let everything simmer. Just before serving, whisk the rest of the cream with the egg yolk and add to the sauce to thicken. Bring to the boil again.
- Arrange and serve on plates.
- Tip: If you like, you can also add a little bacon to the mushroom sauce.
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