Summary

Ingredients

For the deposit:

• 2 tablespoon celery leaves, fresh or frozen
• 2 egg (s)
• 80 g flour
• 100 g coconut milk, creamy (24% fat)
• 2 pinch (s) mace powder, alternatively freshly grated nutmeg
• 1 pinch (s) black pepper from the mill
• 1 teaspoon, leveled chicken broth (Kraft bouillon)
• 1 tablespoon sunflower oil

For the broth:

• 500 g chicken, fresh or frozen
• 500 g water
• 10 g chicken broth (Kraft bouillon)
• 1 small leek
• 1 piece (s) celeriac
• 1 small carrot (s)
• 2 tablespoon celery leaves

Also:

• 2 tablespoon butter, unsalted, for frying the pancakes
• 2 tablespoon Madeira to flavor the broth

To garnish:

• 2 tablespoon celery leaves, fresh or frozen
• 8 tablespoons pepperoni, fresh or frozen
• 2 pinch (s) sesame seeds, white
• 4 slices ciabatta
• Flowers and leaves

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Instructions

1. Defrost the frozen food in the case of chickens and discard the defrosted water. Rinse off fresh chickens or defrosted frozen food. Pour into 700 g of boiling, lightly salted water and simmer for 5 minutes. Remove with a coarse sieve and rinse well again. Discard the cooking water and clean the pot.
2. Wash, clean and chop the vegetables for the broth. Let the chicken and all the other ingredients simmer for 120 minutes. Stir every now and then. Strain the brew through a fresh tea towel. Discard the cooked chicken with the vegetables. Season the broth with salt and pepper. Stir in the Madeira.
3. In the meantime, wash the celery, pluck the leaves and chop them up. Cut the stalks crosswise into rolls approx. 4 mm long and freeze. Process all the ingredients for the patties into a pancake batter. Add a little water or flour, depending on the swellability of the flour. Fry the 2 pancakes that are not too thin and brown on both sides.
4. Let the pancakes cool down a little, roll them up one at a time and cut them across into 8 mm wide patties. Distribute the patties on the serving bowls and sprinkle with the celery leaves. Pour the broth over it, garnish and serve with ciabatta bread.