Konigsberger Klops

A traditional dish from Germany, Konigsberger Klops (kern-igs-bear-ger klops) are meatballs made from pork with a combination of other meats, such as beef, lamb, or veal. The meatballs are always poached, and served with lemon and caper sauce.2 eggs, well beaten

2 oz. fresh white breadcrumbs

2 teaspoons anchovy paste

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon butter

1 large onion, finely minced

1 lb. lean pork, very finely minced

8 oz. beef, very finely minced

8 oz. lean veal, very finely minced

2 pints home-made beef stock

1 oz. butter

1 shallot, very finely chopped

3 tablespoons flour

2 tablespoons lemon juice

½ teaspoon salt

½ teaspoon white pepper

2 egg yolks, lightly beaten

3 tablespoons double cream

1 tablespoon capers

In a medium-sized mixing bowl, combine the beaten eggs, breadcrumbs, anchovy paste, salt and pepper. Set the mixture aside for 15 minutes, or until the breadcrumbs have absorbed the liquid.

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.

Add the pork, beef and veal to the pan and cook for 6 to 8 minutes, stirring to break up the meat.

When the meat mixture is smooth and free of lumps, remove the pan from the heat. Set it aside to cool slightly.

Stir the cooled meat mixture into the egg and breadcrumb mixture. Knead the mixture with your hands until it is smooth and stiff enough to shape into balls.

Lightly flour your hands and shape the mixture into balls approximately 2-inches in diameter. Place the balls on a plate and chill them in the refrigerator for 30 minutes.

Meanwhile, in a large saucepan, bring the stock to the boil over moderate heat. Reduce the heat to moderately low.

Remove the meatballs from the refrigerator and, with a slotted spoon, lower them into the liquid, a few at a time. Poach the meatballs for 20 to 25 minutes, or until they are cooked and have risen to the surface.

With the slotted spoon, remove the balls from the liquid and transfer them to a warmed deep-sided serving dish. Keep them hot while you poach the remaining meatballs in the same way.

When all the meatballs have been poached, set them aside and keep warm.

Strain the stock and return it to the pan. Set the pan over high heat and boil the liquid until it has reduced to 1 pint .

Remove the pan from the heat and set it aside.

In a medium-sized saucepan melt the butter over moderate heat. When the foam subsides, add the shallot and cook, stirring occasionally, for 2 to 3 minutes, or until it is soft and translucent but not brown.

Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the reduced stock, being careful to avoid lumps. Stir in the lemon juice, salt and pepper. Using a wire whisk or rotary beater, beat in the egg yolks and the cream.

Stir in the capers and set the pan over moderately low heat. Heat the sauce gently, being careful not to let it boil. When the sauce is thick and smooth, remove the pan from the heat.

Pour the sauce over the meatballs in the dish and serve immediately.

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