John Myers
Chanterelle Bread Roll Puffer
The perfect chanterelle bread roll puffer recipe with a picture and simple step-by-step instructions.
- 250 g Bread or rolls from the day before
- 200 ml Milk lukewarm
- 250 g Chanterelles TK
- 1 tbsp Butter
- 2 Eggs
- 100 g Bacon cubes
- 0,5 Diced onion
- 1 tbsp Chopped parsley
- 2 tbsp Flour – possibly a little more, depending on the egg size
- Salt, pepper, nutmeg
- Oil for frying
- Dice bread or rolls and pour the lukewarm milk over them, let them steep
- Sauté the diced onion with bacon and parsley in half the butter and add to the bread roll mixture
- Put the remaining butter in a pan, add the frozen chanterelles until they are thawed and then fry lightly, then also add to the bread roll mixture
- Put the eggs, flour and spices in the bowl, make a batter and season to taste
- Heat the oil in a pan and add the batter to the pan in portions. Sear the buffers on both sides and, if necessary, keep them warm in the oven until the batter is used up
- I made a lamb’s lettuce with it …
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