Chanterelle with Bread Dumplings

For the chanterelle with bread dumplings, brown cleaned chanterelles with onions in clarified butter.

Pour in whipping cream and soup and boil everything together a little. Season and thicken with a little cornflour if necessary.

Boil the milk with the pepper, butter, salt and freshly grated nutmeg. Soak the bread rolls cut into small pieces in the hot milk. Add the eggs and knead everything together. Add parsley to taste.

If the mixture is too soft, work in a few bread crumbs. Form dumplings about the size of golf balls.

Place the dumplings in salted water, bring to a boil once and then let sit in the simmering salted water for about 10 minutes.

Serve chanterelle with bread dumplings.

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