GROUND MEAT PUDDING A LA NOUVEAU (”nouveau” in the
70s!)
Köttfärspudding på nytt sätt
1 onion
3 eggs
3 tablespoons chopped parsley
3 slices white bread
¾ cup bouillon
salt, white pepper
2 teaspoons mild paprika
2 tablespoons butter or margarine
Mix the ground meat with finely cut bacon, grated onion, egg yolks, parsley and crumb from the bread that you’ve soaked in the bouillon. Beat the egg whites until stiff and stir them into the meat. Flavour to taste.
Köttfärspudding på nytt sätt
4 to 5 servings
1 lb ground meat (a mix of veal and pork)
5 oz bacon1 onion
3 eggs
3 tablespoons chopped parsley
3 slices white bread
¾ cup bouillon
salt, white pepper
2 teaspoons mild paprika
2 tablespoons butter or margarine
Mix the ground meat with finely cut bacon, grated onion, egg yolks, parsley and crumb from the bread that you’ve soaked in the bouillon. Beat the egg whites until stiff and stir them into the meat. Flavour to taste.
Grease an oven-proof dish with some of the fat. Put
the ground meat in the dish and put remaining fat in dabs on top. Heat the oven
to 390F and bake it in the lower part of the oven for about 40 minutes or
until it feels done.
Serve with green beans, broccoli, cauliflower or any
other veggies you like, and boiled potatoes.
You can also mix skinned, chopped tomatoes into the
meat instead of bacon and parsley. Flavour with some dried basil.
Enjoy!
Bella
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