{"id":4485,"date":"2012-10-21T14:59:23","date_gmt":"2012-10-21T14:59:23","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4485"},"modified":"2012-10-21T14:59:23","modified_gmt":"2012-10-21T14:59:23","slug":"kalbsbouillon-krauter-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalbsbouillon-krauter-art\/","title":{"rendered":"Kalbsbouillon (Kr\u00e4uter Art)"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n75 g Mehl<br \/>\n1 kleines Ei<br \/>\n1 Eigelb<br \/>\n6 EL Sahne<br \/>\n250 ml Milch<br \/>\n1 Spur Salz<br \/>\n1 Spur frisch geriebene Muskatnu\u00df<br \/>\n2 EL Schnittlauchr\u00f6llchen<br \/>\n3 EL Gehackter Kerbel<br \/>\n3 EL Butter<br \/>\n1 l feine Kalbsbouillon<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDas Mehl mit dem Ei, dem Eigelb, der Sahne und so viel Milch verr\u00fchren, dass ein d\u00fcnnfl\u00fcssiger Teig entsteht. Den Teig mit dem Salz und dem Muskat w\u00fcrzen und 1 Stunde zugedeckt stehen lassen. Die H\u00e4lfte der Schnittlauchr\u00f6llchen und den Kerbel unter den Teig r\u00fchren. Die Butter Portionsweise zerlassen, nacheinander kleine Crepes aus dem Teig braten, diese aufrollen, etwas abk\u00fchlen lassen und in Streifen schneiden. Die Kalbsbouillon erhitzen. Die Crepesstreifen in vorgew\u00e4rmte Suppenteller verteilen, mit der hei\u00dfen Bouillon \u00fcbergie\u00dfen und mit dem Rest der Schnittlauchr\u00f6llchen bestreut servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 75 g Mehl 1 kleines Ei 1 Eigelb 6 EL Sahne 250 ml Milch 1 Spur Salz 1 Spur frisch geriebene Muskatnu\u00df 2 EL Schnittlauchr\u00f6llchen 3 EL Gehackter Kerbel 3 EL Butter 1 l feine Kalbsbouillon Zubereitung Das Mehl mit dem Ei, dem Eigelb, der Sahne und so viel Milch verr\u00fchren, dass ein d\u00fcnnfl\u00fcssiger &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalbsbouillon-krauter-art\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[761],"class_list":["post-4485","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-kalb","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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