Roulades and Thuringian dumplings stuffed with stock sponges
easy
120 mins
120 mins
Ingredients
- 1 glass (290 g net/ 170 g drained weight) Hessponges
- 100 g green bacon
- 150 g Veal sausage meat
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 8 thin slices of beef-
- 7-10 Tbsp Rolls
- 1 TABLESPOON Mustard
- 6 Carrots
- 40 g Celery
- 1 small stick of leek (leek)
- 1 TABLESPOON vegetable fat
- 1 l Beef bouillon (instant)
- 1 kg Potatoes
- 2 discs White bread
- 80 g Butter
- 300 g Broccoli
- 40 g Flour
Directions
- 1
Drain the cane sponge. Finely dice the bacon, place in boiling water for two minutes and drain. Mix veal sausage with mushrooms and bacon. Season to taste with salt and pepper.
- 2
Season roulades with salt and pepper and spread with mustard. Spread the farce on the roulade meat, roll it up and close it with roulade needles or kitchen string. Clean and wash the carrots, celery and leek.
- 3
Cut celery, leek and two carrots into walnut-sized pieces. Heat the fat in a pan. Fry the roulades in it all around. Add the prepared vegetables and fry briefly. Deglaze with broth and let it stew covered for about 1 1/4 hour.
- 4
In the meantime, wash and peel the potatoes for the dumplings. Cook half in boiling salted water for 20 minutes. Drain water, mash potatoes. Grate the other half finely, press out well in a tea towel.
- 5
Collect the liquid and add the settled starch again later. Remove the crusts from white bread, cut into small cubes and fry until golden brown in two tablespoons of melted butter. Add grated potatoes, settled starch and a little salt to the mashed potatoes and, while stirring, scald the mixture over a low heat until it gelatinizes.
- 6
Form eight dumplings with moistened hands. Press some bread cubes in the middle. Cook the dumplings in plenty of boiling salted water for ten minutes until they rise to the surface and keep warm.
- 7
Clean and wash broccoli and divide into florets, cut remaining carrots into slices. Cook in boiling salted water for eight minutes. Remove roulades from the pan. Pour sauce through a sieve into a pot, bring to the boil, knead flour and two tablespoons of butter, stir in and simmer for five minutes.
- 8
Season to taste with salt and pepper. Put the roulades back into the sauce. Heat the rest of the butter in a frying pan, sauté the broccoli and carrots in it and season to taste with salt and pepper. Arrange roulades, dumplings and vegetables together.
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