Summary

Ingredients

• 250 g minced pork
• 250 g tartare
• 1 roll
• 2 egg (s)
• 1 shallot (s)
• 0.5 tablespoon ½ anchovy paste
• 0.5 teaspoon ½ marjoram
• 40 g butter
• 40 grams flour
• 0.5 liter ½ beef broth
• 3 tablespoon capers (more if possible!)
• 100 ml white wine
• 0.5 ½ lemon (s), add the juice
• salt and pepper
• 1 teaspoon sugar
• 2 egg yolks
• liter ⅛ sour cream

Print Recipe Pin Recipe

Instructions

1. Soak the bread roll in water until soft, then squeeze out excess liquid. Finely mince or grate the shallot.
2. In a bowl, combine the minced pork, tartare, squeezed bread, eggs, and grated shallot. Season with anchovy paste, salt, pepper, and marjoram. Shape the mixture into approximately 12 dumplings.
3. Bring the beef broth to a boil in a large pot over medium-high heat. Reduce heat to medium-low, then gently add the dumplings. Simmer for about 15 minutes until they float to the surface—do not allow vigorous boiling or they will fall apart. Once done, remove the dumplings with a slotted spoon and set aside. Strain the broth and reserve.
4. Heat the butter in a saucepan over medium heat. Add the flour and stir continuously for 1-2 minutes to create a paste. Gradually pour in the reserved broth while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 3-5 minutes.
5. Stir in the white wine, lemon juice, sugar, salt, and pepper. Add the capers.
6. In a small bowl, whisk together the egg yolks and sour cream until smooth. Slowly stir this mixture into the sauce—do not let the sauce boil or the eggs will curdle. Gently add the dumplings to the sauce and serve.