Peel potatoes and cut into very fine slices with a vegetable slicer. Dry with kitchen paper. Of two metal sieves or wire ladles of different sizes, spread the larger one with potato slices overlapping in about 10. Place smaller ladle on top and press firmly until smooth.
Heat the frying fat to 175 °C and fry the potato nest in the oil for about 3-4 minutes, drain on kitchen paper and remove from the mold. Do the same with other nests.
Rinse carrots and celery, remove peel from carrots, clean celery. Both
cut into slices. Heat a little salted water and cook the vegetables in it for 12 to 15 minutes. Keep warm. Collect vegetable water.
Heat butter or light butter, sweat flour in it and extinguish with vegetable water and milk. Simmer on low heat for 5 minutes. Season with salt, pepper and muska and add the vegetables.
Fry potato nests again in 175 °C frying fat for 1 to 2 min until golden brown.
Rinse parsley, pluck leaves from stems and chop leaves. Drain potato nests, fill with vegetables and sauce and sprinkle with parsley.
sprinkled with parsley.
Serve with fried chops.