At Hotel Plunhof, you combine classic cuisine with clear technique. You serve a strong consommé with a finely constructed roulade made from pancakes and poultry farce. White and green layers with herbs such as parsley, chervil, and chives provide structure, freshness, and a precise flavor on the plate.
Ingredients for 4 People
Consommé
- 1.5 kg chicken carcasses
- soup vegetables, spices
- 3 egg whites
- 150 g ground meat
Palatschinken (2–3 pieces)
- 2 eggs
- 120 ml milk
- 60 g flour
- salt
White Poultry Farce
- 300 g chicken breast
- 1 egg
- 80 ml cream
- salt
Green Poultry Farce
- same base as above
- add parsley, chervil, chives finely mixed
Preparation
Consommé
Clarify classically: start cold, heat slowly, add clarifying mixture, let steep, strain.
Palatschinken
- Stir batter smooth
- Fry thinly, let cool
Farce
- Finely mix meat
- Incorporate egg, cream, salt
- Color half green with herbs
Roulade
- Lay out palatschinken
- Spread white farce thinly
- Place second palatschinken on top
- Spread green farce
- Roll tightly
- Wrap in foil
- Poach at approx. 80 °C for 25 minutes
- Cool, then cut cleanly
Professional Tip
- Always keep farce well chilled → better binding
- Work thinly → nice layers
- Cut cold first, then warm slightly
Avoid Mistakes
- Spread too thick → no clean spiral
- Cooked too hot → farce becomes dry
- Rolled unevenly → breaks when cutting
Serving Suggestion
- 2 slices on the plate
- Pour hot consommé over
- Little herb oil as a finish
Decoration & Plating
- Clear line, not overloaded
- Keep green/white contrast visible
- Warm the plate
Frequently asked questions about poultry pancake roulade
Why Palatschinken?
They provide structure and hold the farce together cleanly.
How do I get the nice spiral?
Spread thinly and roll tightly.
Can I use other herbs?
Yes. Fresh, fine aroma is important.
When do I cut the roulade?
Always well chilled, then it stays stable.
notice
How do you like this recipe?
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