Quenelles from Königsberg - Frikadeller från Königsberg

QUENELLES FROM KÖNIGSBERG
Frikadeller från Königsberg

A well-flavoured dish with old traditions. The delicious quenelles are served with a creamy sauce.

4 servings

10 oz ground veal

10 oz ground beef
2 slices white loaf bread, one day old
1 onion
1 bunch parsley
2 teaspoons anchovy paste or 2 anchovy fillets
1 egg
½ to 1 teaspoon salt
white pepper
1 ¾ oz butter or margarine
4 tablespoons flour
3 cups meat bouillon
1/3 cup cream, 15% fat
1 tablespoon fresh lemon juice
2 tablespoons capers

Soak the bread in lukewarm water. Peel and finely chop the onion. Rinse the parsley and shake off excess water, then finely chop it. Squeeze out the water from the bread and mash it with a fork. Work the meat with bread, onions, parsley, anchovies and egg to a smooth mixture which you flavour with salt and white pepper. Shape into 16 quenelles and put them on a rinsed plate or carving board.

Melt the fat in a large saucepan. Brown the flour lightly, dilute with the bouillon while stirring and let the sauce boil on low heat until smooth. Beat in the cream and lemon juice and flavour with salt and pepper. Put the quenelles in the sauce and let them boil until done on low heat for 15 minutes. Last, add the capers.

Serve with boiled potatoes and a green salad.

Instead of capers you can use leek or pickled onions, or finely chopped pickled gherkins. It’s important for this dish to have a slightly sourish taste.

If the quenelle batter is too loose, it might depend on the size of the egg or that you haven’t squeezed out enough water from the bread. Add dried breadcrumbs until the batter is no longer sticky and is easy to work with.

Enjoy!

Bella