Summary

Ingredients

• 600 g potato (s), boiled, peeled, pressed throuh the potato press the day before.
• 300 g flour, possibly a little more
• 3 egg (s)
• salt and pepper
• Nutmeg, freshly grated
• 1 can chanterelles (approx. 70 g net), drained or fresh
• 1 can mushrooms, sliced (approx. 70 g net), drained or fresh
• 250 g bacon, diced (bacon)
• 3 large onions, peeled and diced
• 1 bunch parsley, finely chopped
• 2 tablespoon butter
• 200 ml cream
• Clarified butter
• Butter, liquid

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Instructions

1. Press the potatoes through the potato press the day before and let them steam off overnight in a bowl = let them lose moisture.
2. Make a smooth, firm dumpling dough from potatoes, flour and eggs on a floured worktop. Season with salt, pepper and nutmeg. Let rest.
3. Slowly drain the bacon cubes in a pan. Add the onion cubes to the bacon. Let it brown lightly. Now add the drained mushrooms, or the fresh ones, with the 2 tablespoons of butter and fry them through. Fold in the parsley. Season with salt and pepper. Put the mushroom mixture aside and let it cool down.
4. Roll out the dumpling mixture on a floured work surface into a plate (approx. 40 x 30 cm). Spread the cooled mushroom mixture evenly on top and roll up the dumpling dough well.
5. Brush a dish (e.g. flat roaster) with clarified butter and put in the roulade. Pour 200 ml of cream over the roulade and brush with a little liquid butter.
6. Put in the oven, middle rack - at 180 degrees top / bottom heat, about 50 minutes - until the roulade browns nicely.
7. We found that the roulade makes a good 8 servings with meat. Only with salad about 6 servings.