Recipe for 4 portions:
400 g cleaned chanterelles
caraway seeds, salt
1,2 dcl white wine
4 g butter
2 dcl milk
3 dcl cream
lemon, parsley, shallots
4 dcl chicken stock
garlic 2 cloves
Finely chop the shallots and garlic, sauté them in clarified butter, add a pinch of ground caraway, and the cleaned chanterelles.
Season with salt and pepper, lightly sauté everything, and enhance the flavor with wine. Add broth and simmer the chanterelles, then stir in cream and milk, allowing the liquid to reduce until it forms a thicker sauce.
Bread dumplings:
coarse flour
yeast
bread roll
butter, milk
sugar, egg yolk
Starter: Mix yeast with a pinch of sugar and stir until it softens. Add lukewarm milk and let it rise in a warm place. Dice the bread roll and toast it in butter. In a bowl, combine coarse flour, egg yolks, the risen starter, and salt, and knead into a dough. Finally, fold in the toasted bread cubes.
Let the dough rise for about 20 minutes, knead again, and divide it into approximately 600 g portions. Shape into small loaves and let them rise again for about 15 minutes.
Next, form rolls about 25 cm long, allow them to rise for another 5 minutes, and then place them into boiling salted water. Cook the dumplings for 10 minutes, turn them over, and cook for another 10 minutes. Finally, remove them, pierce them with a fork immediately, and brush with melted butter.
Recipe for Restaurant-Guide.cz provided by restaurant Ada hotelu Hoffmeister