Königsberger Klopse from Cookbook from 1898
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 2 egg (s)
- 30 g breadcrumbs
- 2 pinches pepper
- 10 g salt
- 0.5 liter ½ water
- 2 onions)
- Peppercorns
- Spice grains
- 1 bay leaf
- 20 g butter
- Capers
- 1 glass white wine
- Lemon juice
- 1 tablespoon flour
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Mix the minced meat, eggs, breadcrumbs, salt and pepper well and form 8-9 dumplings out of them.
- Boil water with onions, spices, peppercorns and bay leaf for 30 minutes. Then add the butter, a pinch of salt and the dumplings and cook for another 30 minutes.
- Now take the dumplings out of the sauce, pass them through a sieve and pour them back into the saucepan. Add capers, white wine and a little lemon juice. Thicken the sauce with 1 tablespoon of flour dissolved in a little cold water. Finally stir in the egg yolk, but do not cook any more. Place the dumplings in the sauce and let them steep for a moment.
- Serve traditionally with boiled potatoes and beetroot.
- The recipe is harder to read than it is. Even as a novice cook, I got it without any problems and without help, and my family and relatives were also enthusiastic.
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