Chanterelle with Bread and Pretzel Dumplings

Cut the ribs into fine slices, put them in a large enough bowl, pour the warm milk and soak for ten minutes without stirring.

Remove the peel from the shallot and cut it into small cubes, like the bacon. Rinse the parsley and chop it finely. Heat the butter and sauté the shallot until translucent. Add the bacon cubes, fry briefly and mix with the ribs.

Add parsley and eggs, season with salt and pepper and work the mixture thoroughly, but do not knead, otherwise the dumplings will become unsightly.

Take golf ball sized pieces and form smooth round dumplings from them. Cook in lightly simmering salted water for about 15 minutes.

Cook the dough for the pretzel dumplings accordingly.

Form the dough into a roll and wrap it in greased aluminum foil. Cook in slightly boiling salted water for 20 minutes. Cut the roll into slices for serving.

Clean the mushrooms carefully, cut the stem ends into slices, cut larger mushrooms in half. Remove the skin from the onion and cut into cubes. Heat the butter in a frying pan and sauté the onion cubes, the chopped garlic clove and the crumbled herbs until soft. Add the mushrooms, season with salt and roast for two minutes. Pour in clear soup and whipped cream. Boil for a few minutes and season with salt, pepper and nutmeg,

pepper and nutmeg. Finally add the whipped cream and the

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