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Prepare the bread dumpling, While they are cooking, prepare the sauce. For the sauce clean the chanterelle mushrooms and brown them in a pan. Set aside. Sauté the chopped onion in butter, cover with the flour and vegetable broth and combine to a sauce. Add half the cream, the mushrooms, the chopped parsley, nutmeg and salt and let simmer. Shortly before serving, combine the rest of the cream with the egg yolk and add to the sauce to bind it. Bring to a boil and remove from the heat. Serve with the bread dumplings.
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