Serge Hercberg’s recipe

For 4 people

For the kneidlers (unleavened bread dumplings):

300 g matzemehl (unleavened bread flour), 4 eggs, 120 ml sparkling water or very cold water, 3 tbsp. at s. oil, salt, pepper.

Beat the eggs in a bowl and gradually add the matzemehl and the sparkling (or very cold) water, alternating and constantly mixing. Add the 3 tablespoons of oil at the same time. Salt and pepper. The consistency of the paste should be denser than that of a mash. If it is too thick, add a little water.

Form balls 4 to 5 centimeters in diameter, oiling your hands a little to prevent them from sticking. Place the meatballs on a large platter, without them touching.

Read also: Serge Hercberg: “I am convinced that there is no contradiction between gastronomy, common sense and health”

For the broth:

2 thighs and 1 chicken breast, 200 g of prime rib dish, 200 g of veal, 3 carrots, 2 small turnips, 2 leeks, 1 stalk of celery, 1 onion studded with 2 cloves, salt, pepper.

In a pressure cooker, put the meats, cover with 2.5 liters of water and lightly salt. Start cooking without a lid. Skim regularly. Cover and after an hour of cooking, remove the chicken pieces and set aside. Add the peeled, washed and chopped vegetables. Return to cook for approximately 1 hour.

When the broth is ready, strain half of it into a saucepan, put on the fire to cook the kneidlers. Leave the rest of the contents of the casserole on low heat.

When the strained broth is simmering, gently drop the meatballs into it. After a few minutes, the kneidlers rise to the surface. Cook for 20 minutes, stirring occasionally, then drain the kneidlers.

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At the table, serve the hot broth in a suitable container. Arrange the kneidlers in a salad bowl and in a large dish the meats and vegetables, to mix with the broth or to eat separately. Garnish with a few large sweet and sour or salt pickles.

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