Capuns with Chanterelle

(*) for a casserole dish of about 2 liters, greased. Enough for 4 people.

Heat butter in a small frying pan, sauté onion. Add egg sponges (1) and steam. Add parsley, steam briefly, cool, set aside.

Mix flour and salt, beat eggs with milk and curd, add all at once, mix with a ladle and beat until dough is shiny and bubbles. Cover and let stand at room temperature

stand for fifteen minutes. Mix in egg sponges.

Blanch leaves in batches in salted water for about one minute, remove, place briefly in cold water, drain. Spread leaves on kitchen towel, dry with kitchen roll. Place two leaves on top of each other, overlapping slightly. Place a tablespoon of dough set aside on each sheet, wrap sides, roll up tightly. Place capuns in prepared dish. Stir through cream and soup, pour in.

Bake: Bake for fifteen min in the middle of the oven heated to 200 °C.

Warm butter in a frying pan, sauté egg sponges (2), season.

To serve: place 4 capuns on each plate, pour a little liquid over them, spread chanterelles evenly on top.

x#_

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