Summary

Ingredients

• 1 roll, stale
• 1 onion (s), (finely chopped)
• 1 tablespoon parsley, (finely chopped)
• 1 egg yolk
• 30 ml milk
• 2 teaspoons flour
• 2 tablespoon breadcrumbs
• 0.5 teaspoon ½ salt
• 500 g chicken breast fillet (s)
• 500 ml chicken broth
• 100 g peas, (frozen product)
• 100 g cauliflower, cut into florets
• 100 g mushrooms, sliced
• 100 g ham, cooked, in one piece
• 2 tablespoon flour
• 1 tablespoon clarified butter
• 1 tablespoon sour cream
• Salt and pepper, whiter
• nutmeg
• saffron
• Lemon juice

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Instructions

1. For the dumplings:
2. Cut the bun into very small cubes and place in a bowl.
3. Lightly roast half of the onion with the parsley in a little clarified butter. Then add to the bread rolls.
4. Add the egg yolks, whisked with milk, flour, breadcrumbs and salt and mix well. Shape the dough into small dumplings and simmer in lightly salted water for 5 minutes. Take out of the pot with a slotted spoon and drain well in a sieve.
5. Bring the chicken broth to a boil in a saucepan.
6. Put the bite-sized, diced chicken breast fillet in the saucepan and cook over a moderate heat for about 15 minutes.
7. Remove the meat with the slotted ladle and set aside.
8. Heat the remaining clarified butter in a larger saucepan.
9. Fry the mushrooms, onions and the diced boiled ham in it a little.
10. Mix 2 tablespoons of flour with a little water and add to the saucepan. Gradually add the hot chicken broth, stirring constantly. Let it simmer for about 20 minutes on low heat until it has a nice, creamy consistency.
11. Season with white pepper, salt, a pinch of nutmeg and a pinch of saffron. Fold in the sour cream and add a splash of lemon juice. Don`t let it boil anymore!
12. In the meantime, cook the peas and cauliflower florets in a little salted water.
13. Put the chicken breast cubes, the vegetables and the bread dumplings in the saucepan and warm them up in the sauce.
14. Rice or boiled potatoes go well with this.