Brioche Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 bread (brioche) 450 g
- 1 apple, e.g. Cox Orange
- 2 teaspoons sugar
- 3 tablespoon butter
- 100 g porcini mushrooms, chanterelles, chestnuts
- 1 duck liver (s)
- 1 shallot (s)
- 3 egg (s)
- 200 ml milk
- salt and pepper
- 0.25 teaspoon ¼ thyme leaves
- nutmeg
Print Recipe
Pin Recipe Instructions
- The brioche should be 2 to 3 days old. Cut into cubes, cut the hard rind very thinly, mix with a little salt, pepper, nutmeg and ¼ teaspoon thyme leaves.
- Cut the apple (Cox Orange or Reinette) into small cubes, caramelize in 2 teaspoons of sugar and ½ tablespoon of butter.
- Cut the forest mushrooms (porcini mushrooms, chanterelles, chestnuts) into cubes and stew in 1 tablespoon butter until there is no more liquid. If fresh mushrooms are not available, soak 1 tablespoon of dried porcini mushrooms, cut into small pieces, and braise.
- Cut the duck liver (alternatively turkey liver, goose liver, rabbit liver) into cubes, cut the shallot into fine cubes. Fry the shallot, then the liver in 1 tablespoon of butter.
- Whisk 3 eggs with 200 ml milk.
- Mix all ingredients, do not crush them, if necessary add some breadcrumbs to bind them. Brush a kitchen towel with butter. Spread the dumpling mixture lengthways on top, tie the ends with kitchen twine, place in boiling salted water, leave to stand for 15 minutes on each side.
- Cut into 2 cm thick slices. With duck, goose, but also with a fine braised beef.
- Sufficient for 6-10 people, depending on the starter and dessert
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