Poultry veloute:

  • 1 Idyllic Chicken Body
  • 2 Idyllic Chicken Legs
  • 2 Idyllic Chicken Wings
  • 1 kg of white onions cut into feathers
  • 1 small bunch of thyme
  • 1 bulb of garlic sliced crosswise
  • 50 g of butter
  • 30 g of rapeseed oil
  • 100 ml of dry red wine
  • 20 g of sweet cream 30% fat
  • salt and pepper to taste

The rest of ingredients needed to prepare the dish:

  • 1 kg of dumplings with mushrooms
  • 200 g of green long stem broccoli (brimi)
  • 1 green or yellow zucchini
  • salt and pepper to taste
  • 1 small bunch of Indian mustard


  1. Set veloute: cut the body, chicken legs and wings with a cleaver or sharp knife into smaller pieces.
  2. In a wide pot, heat the oil and fry all the shredded items in batches until firmly golden brown. After frying, transfer to a sieve, pour out the oil, add butter, garlic, onion, caramelize heavily until the onion is brown.
  3. Add fried meat pieces, mix, water down with red wine, evaporate,
  4. Pour cold water over everything – 2cm above the protruding meat and onions.
  5. Boil quickly, all the while collecting the fat that forms on the surface.
  6. Once it is boiling, reduce the heat to low and cook for about 6h.
  7. After this time, strain through a thick sieve, season to taste with salt and pepper, add cream or butter.
  8. Cut small balls from zucchini with a boring tool, divide broccoli and blanch everything in salted water for about 2 minutes.
  9. Cook the dumplings in salted water and place them hot on the creamy veloute. Serve with blanched vegetables and Indian mustard leaves, sprinkle with a dash of salt and freshly ground black pepper to taste.

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tel.: 00 48 22 77 90 600
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