1 chicken or turkey breast, cut into small pieces
2 tablespoons of finely chopped onion
4 tablespoons of diced tomato without skin and seeds
1 minced garlic clove
1 sprig of rosemary
3 tablespoons of butter or margarine
1/2 cup of milk
4 egg yolks
2 tablespoons of finely chopped fresh parsley
Rye flour, beaten eggs, and breadcrumbs for coating
Oil for frying
Salt and black pepper to taste
1 chicken or turkey breast, cut into small pieces
2 tablespoons of finely chopped onion
4 tablespoons of diced tomato without skin and seeds
1 minced garlic clove
1 sprig of rosemary
3 tablespoons of butter or margarine
1/2 cup of milk
4 egg yolks
2 tablespoons of finely chopped fresh parsley
Rye flour, beaten eggs, and breadcrumbs for coating
Oil for frying
Salt and black pepper to taste
Fry the onion, garlic, and tomato in 2 tablespoons of butter or margarine until softened
Add the chicken or turkey breast cut into small pieces, rosemary, parsley, salt, and pepper
Add 1 cup of water and simmer over low heat
When the chicken is cooked through, remove from heat, strain the broth and reserve
Remove the meat from the bones, chop into small pieces, and reserve
Mix the milk with the strained broth and whisk in 1 tablespoon of rye flour at a time
Whisk well
Add the egg yolks and remaining butter or margarine and cook over low heat, stirring constantly until thickened
Dust a baking dish with breadcrumbs
Use a spoon to shape small mounds of the mixture onto the baking dish, making sure they are all roughly the same size
When the mounds are cool, place a piece of chicken on top of each one
Shape into cylindrical shapes and coat with rye flour, beaten eggs, and breadcrumbs in that order
Fry in hot oil until golden brown
If desired, wrap toothpicks in aluminum foil and insert one into each filling
Serve within 4 days
