Let green core with onion bubble in soup and swell for 20 min. at low heat. Cool well. Coarsely grate one third of the carrots, the rest finely. Mix with eggs into the green core mixture. Add nutmeg, salt, pepper and thyme. Depending on the firmness of the dough, stir in more or possibly less breadcrumbs. Tighten dough a tiny bit. Form finger-thick ‘cigars’ about 8 inches long. Fry one after the other in hot fat, cool well. Wrap each cigar in a lettuce leaf and pin with colorful bowl stickers.
Serve with: tomato sauce