Milena Velba Bra Change

very traditionally: meatballs

meatballs meatballs are fine in a fine sauce, which is refined with cream and capers get through their whistle. Perhaps the best known classics of German cuisine. Advertising Fritzen would rub their hands when one of their products to the recognition of the meatballs Konigsberg could reach . We all are a household name, because according to a poll by the Forsa Institute, 93% of all Germans know this East Prussian regional court. Even Astrid Lindgren's Karlsson on the Roof, in his own words "a beautiful and intelligent and just fundamental right stout man in his prime ..." is wild about Fleischklöpse.

Maybe that comes from the 18th Century-known word from the Low German word Klops kloppen (tap) because of the pounded meat her. Or it goes back to the Swedish word kalops , which means grilled meat plate.

Anyway, the cook a Konigsberg merchant's house is said to have invented the recipe for about 200 years ago.

the meatballs are traditionally made from veal actually hack. I take beef. Seasoned the meat with bread crumbs or bread soaked from the previous day, egg, grated lemon peel, finely chopped anchovy and shallots, freshly ground pepper and allspice and a hint of nutmeg.

To prepare meatballs, you must be a master chef. A few things you should note, however, nevertheless. The bound with flour sauce should simmer at least 15 minutes to allow the flour taste disappears.
The meatballs in broth may just boil and not boil. They should also be strongly flavored, because they lose a little spice in the broth.

to taste the cream sauce used a portion of the broth in which meatballs were cooked. A fresh note is replaced by the sauce a few drops of lemon juice and a little grated lemon peel. Lime instead of lemon is not bad.

meatballs
1 kg Rinderhackack
1 egg
1 old bread
2-3 anchovy fillets in oil
1 teaspoon mustard
1 liter beef stock or vegetable stock
1 bay leaf
1 shallot
For the sauce:
3 tablespoons butter
2 tablespoons flour
¼ l dry white wine
200 ml cream
1 egg yolk
2-3 tbsp crème fraîche
capers (amount to taste)
1 / 2 teaspoon grated lemon peel
lemon juice
salt,
white pepper

rolls Soak in warm water. Sardellenfielts chop finely. Peel shallots and chop finely.
minced with Ah, the well-expressed buns, mustard, chopped shallots and anchovies and mix well. Well with salt, pepper and a touch of grated nutmeg to taste.

boil broth with bay leaves.
meatballs and place them in the boiling broth. Half covered about 15-20 minutes over medium low heat to simmer. For the sauce, melt

the butter in a saucepan. Under constant stirring, add the flour. Add white wine and some meatball broth and simmer 15-20 minutes over low heat. Add well-drained capers. Whisk crème fraîche
cream and egg yolks. Stir in the sauce. With salt, white pepper, lemon juice, Season to taste and grated lemon peel. take

meatballs with a slotted spoon from the broth, drain and add to the sauce. Only 5 minutes can be drawn.

traditionally served as a side dish with meatballs boiled potatoes and beets occasionally. I like the meatballs cooked with best grain rice.