Kaldoun - recipe
Regional speciality Šumava
Cooking time:90 min
Kaldoun is the name by which giblets were known in the days of the famous Czech cook, M. D. Rettigová. This thick broth was a common sight on special occasions, usually served before the rest of the bird. These days you don’t have to buy a whole goose to get the giblets, but this may not be the best dish for a normal working day as it takes an age to prepare.
Ingredients:
| duck, turkey or chicken giblets 80 g noodles 100 g root vegetables 2 tablespoons butter 1 small onion 1 tablespoon fine flour |
ground white pepper nutmeg salt 1 egg yolk 65 ml milk fresh parsley |
Instructions:
Give the giblets a thorough clean and rinse. Place in a saucepan full of salted water, bring to the boil and simmer for a short while. Skim off the dark foam which forms on the top, add the root vegetables and cook until soft.
Fry the finely chopped onion in butter, add the flour and create a light roux. Pour in the strained stock and stir the roux. Add the spices and simmer.
We then add the de-boned meat and vegetables from the stock. Add the noodles which have been prepared earlier. The last step is to pour in the egg yolk mixed with milk and simmer some more. Each portion of soup should be sprinkled with chopped parsley.
Speciality is served in these restaurants:
| name: | Grandhotel Pupp - Grandrestaurant, Becher's bar [1] |
| place: | Karlovy Vary |
| meal prices from: | 590 Kč |
| rating: | |
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