Stuffed breast of veal with chanterelles and spaetzle

Ingredients for 6 portions:

• 5 buns
• 100g butter
• 2 half onion (diced)
• 10 eggs
• salt and pepper
• nutmeg
• 200ml milk
• 1/2 bunch parsley (chopped)
• 1 1 / 2kg veal breast
• 500g flour
• salt
• 500g chanterelles
• 1 tbsp butter
• 1 teaspoon flour
• 200g whipped cream
• 2EL parsley (chopped)

 

Preparation:

Step 1:

stuffed breast: cut the buns into small pieces. Heat the 25g butter in a casserole. Sautè the onion in it. Mix the 5 eggs with salt, pepper, nutmeg and the milk. Then mix the parsley and the bread crumbs with the onion and pour the “egg-milk” over it. Remove it from the heat, when the mass is fixed. Rinse the meat and dab dry. Fill the breast with the mass and tie it up with kitchen twine. Season it with salt and pepper. Preheat the oven to 160 degress. Then heat the rest butter in a frying pan and roast the stuffed breast in it. Then foil and cook it in the oven for about 2-2½ hours.

 

Step 2:

spaetzle: Knead flour, salt, 5 eggs and 4-5 tablespoons of water to a smooth dough. Rest it for 30 minutes. Boil salted water in a large pot. Press the dough in small portions through a special “speatzle press” into the water. When the spaetzle rise to the surface, take it out with a spoon and refresh it with cold water.

 

Step 3:

chanterelles: rub the chanterelles with a wet brush. Heat the chanterelles with onion and butter. After that,  season it with salt and pepper. Sprinkle flour over, sauté and refreash it with a little bit of water. Mix it with the whipped cream and the parsley and boil it.

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