Ingredients
- 300 g Beef
- 1 PC. Bulb onions
- salt
- 3 pcs. squirrels
- Water
- 125 g Butter
- Sugar
- 140 g Flour
- 4 pcs. Egg
- 300 g chicken fillet
- 100 ml Cream
- parsley
- 2 l beef broth
Directions
Steps
1 Done | We pass beef and onions through a meat grinder. The resulting minced salt. Add egg whites and water, mix. |
2 Done | Stuffing is sent to beef broth and mixes with a whisk. Heat, periodically stirring with a silicone spatula, until the meat is raised. The resulting broth is filtered through a sieve. |
3 Done | In a stewpan, we combine 220 g of water and 125 g of butter. Add a pinch of salt and sugar, bring to a boil. Pour 140 g of flour, stirring constantly. The resulting dough is transferred to a bowl and allowed to cool. |
4 Done | We drive 4 eggs into the dough, knead with a whisk, continue kneading with a spatula. Sent to a pastry bag. |
5 Done | On a baking sheet with the baking paper, we plant profiteroles. Bake in the oven for 8-10 minutes at a temperature of 200 degrees. |
6 Done | Chicken fillet cut into pieces. Add egg white and salt. We break through the blender. Pour in 33% cream step by step. |
7 Done | We form knels and boil in water. |
8 Done | Put the knels on a plate. Pour consom. Garnish with parsley and profiteroles. Bon Appetit! |
