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Recipe of: © Monsieur Cuisine

Bread dumplings with creamy chanterelle sauce

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4 portions
Average difficulty
Ready in: 1:21 h
Preparation time: 20 min.
Created on: 29.11.2018
  • 6 day-old bread rolls (400 g)
  • 240 ml milk (UHT milk, 3.5% fat)
  • 1 bunch of flat-leaf parsley
  • 1 medium-sized onion (100 g)
  • 20 g butter
  • 750 ml vegetable stock at room temperature
  • 250 ml cream (30% fat)
  • 3 eggs (medium)
  • 2 tbsp plain flour (type 405)
  • ½ tsp salt
  • 1 pinch of nutmeg
  • 500 g chanterelles
  • 50 g soured cream (24% fat)
  • 1 tbsp cornflour, as required
  • pepper to taste


Per portion:

  • calorific value
    2759 kj / 659 kcal
  • protein: 22 g
  • carbohydrates: 65 g
  • fat: 35 g
Preparation time
20 min.
Ready in
1:21 h
  1. Cut the rolls into dice measuring 1.5 cm, put into a bowl and pour the milk on top. Allow to steep for 10 minutes.
  2. In the meantime, wash the parsley and shake dry. Remove the leaves from the stalks and put into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.
  3. Peel and quarter the onion and, with the measuring beaker in place, chop in the blender jug with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
  4. Add the butter in chunks and, the measuring beaker not inserted, sweat with the roast button/4 minutes/100 °C.
  5. Remove ⅔ of the onions from the blender jug and add to the bread mixture. Leave the remaining onions in the blender jug.
  6. Also add ⅔ of the parsley to the bowl with the bread mixture. Add the eggs, flour, ½ teaspoon of salt and 1 pinch of nutmeg and mix everything together thoroughly by hand. If the mixture is too dry, simply add a little milk to it. If the mixture is too wet, you can add a little more flour to it.
  7. With damp hands, make four large dumplings from the mixture and place them in the deep steamer basket.
  8. Pour the vegetable stock at room temperature and cream into the blender jug.
  9. Trim the chanterelles and also add them to the blender jug. Attach the deep steamer basket containing the dumplings, close and steam with the reverse button/40 minutes/speed setting 1/120 °C. Check to see if the dumplings are cooked, and, if necessary, steam for a little longer.
  10. Once the cooking time has elapsed, put the deep steamer basket containing the dumplings to one side, still closed.
  11. Put the soured cream and the remaining parsley into the sauce in the blender jug and, with the measuring beaker in place, mix together with the reverse button/5 seconds/speed setting 2.
  12. If necessary, you can thicken the sauce a little. To do this, stir the cornflour in 3 tablespoons of cold water and add to the sauce. Then, with the measuring beaker in place, boil with the reverse button/7 minutes/speed setting 1/100 °C.
  13. Season the chanterelle sauce to taste with salt and pepper and, with the measuring beaker in place, stir in with the reverse button/30 seconds/speed setting 2, and serve with the dumplings.


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