Soak the brain in water. Boil the boiled meat with the root vegetables, about 3 liters of water and 1 tablespoon of salt in a pressure cooker for 30 minutes on 2 rings. The meat must be covered with water! When the meat is done, strain the root vegetables and discard them.
Bring the milk to the boil with butter and 1 teaspoon salt. When the milk boils, take it off the stove and then add the flour while stirring until a firm dough is formed. When the dough has cooled down (lukewarm), the eggs are gradually added and kneaded again. The dough must have a firm consistency.
Then fry in the hot fat until golden brown. To do this, cut out cams with two teaspoons and carefully slide them into hot fat. This works best in a deep fryer.
While the choux pastry is cooling, the brain is being prepared. Press the soaked brain through a spaetzle press. The rest in the press (the skin) is disposed of. The meat stock is reheated. Add the brain matter and bring everything to a good boil again.
Now season to taste with salt, nutmeg or, if you like it spicy, with Maggi. Now add the Böbsele to the hot soup. If you like, you can cut the boiled meat into small pieces and eat it with the soup.
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