For the “Kniddelen”
- 3 slices sandwich bread
- 150 ml milk
- 500 g sifted flour
- 5 – 6 eggs
- Fine sea salt
- 2 tbsp melted butter
For the sauce
- 2 slices sandwich bread
- 2 tbsp clarified butter
- 100 g salt pork (streak o’ lean or unsmoked bacon)
- 120 g heavy cream
- Fine sea salt
- 2 tbsp fresh chives, minced
- Remove the crust of the bread, then tear it into small pieces and soak them in milk. Place the flour in a bowl, add the eggs, salt, the bread and milk and combine the whole by firmly beating with a wooden spoon, until it becomes a smooth and semi-firm batter. Then incorporate the melted butter. Set the batter aside covered with a towel or plastic wrap for half an hour.
- Fill a large pot with water, bring to the boil and add salt. Using a tablespoon, form small dumplings of batter and poach them for 3 – 4 minutes in the simmering water. Avoid putting too many dumplings in at the same time, so that they can cook evenly. Remove the dumplings with a skimmer and drain well in a strainer or colander.
- Arrange in a heated gratin dish and keep warm.
- Preheat the oven to 150°C. Remove the crusts and cut the bread slices into small cubes.
- Melt the clarified butter in a frying pan, add the bread cubes, mix well with butter and spread them out on a baking tray lined with baking paper. Bake for 15 – 20 minutes until golden brown. Remove from the oven and let them cool on absorbent paper towels.
- Slice the pork into thin sticks (lardons) and sauté them in a hot frying pan until they are quite crisp. Degrease the frying pan by removing the pork and wiping the inside with paper towels. Add the cream to the pan and heat. Check the seasoning. Return the lardons to the sauce.
- Coat the kniddelen with the sauce and bacon. Sprinkle with croutons and minced chives. Serve piping hot.
Recipe: Léa Linster