John Myers
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Dandelion Leaves Fried in Batter on French Poultry Bouillon with Marrow Balls
The perfect dandelion leaves fried in batter on french poultry bouillon with marrow balls recipe with a picture and simple step-by-step instructions.
Baked dandelion leaves in batter
- 10 sheet Dandelion
- 100 g Flour
- 100 g Breadcrumbs
- 1 Pc. Egg
- 30 g Butter
- 1 pinch Salt
French poultry bouillon
- 1 kg Soup chickens small fresh
- 1 bunch Soup greens fresh
- 1 pinch Salt
- 3 Pc. Peppercorns
- 0,5 Pc. Onion
- 2 Pc. Skinned tomatoes
- 1 bunch Chives
- 1 bunch Parsely
Fine marrow balls
- 100 g Breadcrumbs
- 80 g Beef pulp
- 1 Pc. Rolls old, soaked in milk
- 4 tbsp Parsely
- 2 Pc. Eggs
- Salt and pepper
- Nutmeg
Baked dandelion leaves in batter
- Briefly blanch the dandelion leaves, place in cold water and drain. Then pull the leaves through the flour, then through the beaten egg and finely sifted breadcrumbs. Put the breaded leaves in a hot pan with butter and fry for about 1 minute on both sides. Sprinkle with a little salt.
French poultry bouillon
- Put the washed chicken in a saucepan and pour enough water over the chicken so that it is well covered. Add salt and peppercorns. Let simmer on the lowest setting for about 5 hours. Again and again skim off the foam. About 1 hour before the cooking time, add the onion, soup greens and the peeled tomatoes. At the end, strain the broth through a fine sieve or kitchen towel and season to taste. Serve with the chopped parsley and chives and the marrow balls.
Fine marrow balls
- Loosen the marrow from the bones, mash it and leave it in a pan over a mild heat. Then pour through a sieve and let it cool down a little. Then stir the pulp until foamy and stir well with the breadcrumbs, bread roll, parsley and eggs. Finally season heartily with salt, pepper and nutmeg. Form small dumplings out of the dough and add to the boiling broth and then just let it “steep”. They are good when they swim on the surface.
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