Summary

Ingredients

• 1 ½ kg minced veal, fine (let through twice)
• 1 ½ kg potato (s), floury boiling
• Salt water
• 3 rolls from the day before or older
• Water for soaking
• 3 egg (s)
• 700 g butter
• 500 ml cream
• 1 bunch chives, cut into fine rolls
• 200 g onion (s), fried translucent
• 4 beetroot (not too big)
• 70 g capers (to taste), drained, catch the liquid
• 20 g anchovies or anchovy paste
• 90 g flour
• 3 liters vegetable stock
• 500 ml white wine
• 50 ml lemon juice, freshly squeezed
• salt and pepper
• nutmeg
• sugar
• possibly vinegar

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Instructions

1. Mix the minced meat with the soaked and squeezed rolls, eggs, onions, salt, pepper and anchovies well and let them steep. Try and improve if necessary.
2. Bring the broth to a boil and then keep it below the boiling point. Shape the seasoned mass into balls with wet hands, slide into the stock and let it steep. They rise to the surface as soon as they are almost ready, take out after another 5 - 6 minutes and set aside.
3. Make a roux from the flour and 100 g butter and make sure that it does not take off any color. Deglaze with the white wine and gradually add the broth, stirring constantly (if you want a clean sauce, you have to clarify the broth beforehand). Let the whole thing simmer for about 40 minutes (you can add a little less broth if you want a thicker sauce).
4. Season with capers, caper liquid, lemon juice, salt and pepper and then keep the dumplings warm in them. The sauce should stop boiling! If necessary, fry some of the capers without stirring, this makes a delicious decoration.
5. Place the beetroot in salted water and cook (it may take a while), leave to cool and peel. Cut into wedges and put a little butter, broth and sugar in a pan to shine. Season with salt and pepper.
6. Peel the potatoes and cook them in salted water (can be almost white) and press them through the potato press. At the same time, season the cream with nutmeg and let it get hot.
7. Let 1 tablespoon of the butter brown lightly, remove from the flame and add another 500 g butter and melt under low heat (the butter should taste nutty).
8. Pour the butter through a sieve to the potato snow, gradually add the cream until it has a nice consistency. Season with salt and nutmeg and add the chives.
9. Arrange everything nicely and then serve. The individual components can be prepared the day before (or earlier) so that they can be completed quickly.