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Kalvfrikadeller - Veal Meatballs
Normally, meatballs are brown and served in a brown sauce
(if any). But there are other possibilities. The first guestbook
entry asked for a recipe for Swedish meatballs in a white
sauce. Here it is! There are two possibilities: the easy way or
the traditional way.
Proceed as follows:
Ingredients:
Easy way:
Easy way:
·
·
400 g minced veal
100 g mashed, cooked
potatoes
1. Mix the minced veal with salt and pepper, add the
mashed potatoes and the milk, stir well
2
. Add the egg and spices according to taste, stir until
you have a smooth paste.
·
·
1 egg
1 can concentrated
mushroom soup
150 ml milk
100 ml cream
salt, pepper, parsley,
spices
3
. Heat the concentrated mushroom soup, mixed with
the cream and some finely grated lemon peel in a
casserole.
·
·
·
4
. Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch)
from the minced meat mixture and put the balls into
the simmering soup concentrate. Let simmer, covered,
for 5 - 6 minutes.
Difficult way:
5. Serve as is in the sauce.
·
·
·
·
·
200 g minced veal
50 g veal suet
2 eggs
100 ml cream
10-20 grams mie de
pain
Difficult way:
1
. Mix the minced veal, the suet and the mie de pain
(which should have been soaked in the cream).
2. Puree it in the food processor until you have a very
smooth mixture.
3. Add the eggs, the remaining part of the cream and salt
and pepper according to taste.
·
1 l bouillon
4
5
6
. Form meatballs from the minced meat mixture
diameter 2.5 - 4 cm / 1 - 1.5 inch).
. Bring the bouillon to a boil, let the meatballs simmer
in the bouillon for at least 5 minutes.
(
. Drain, serve together with a sauce velouté.
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