Summary

Ingredients

• 1 roll from the day before
• 150 ml milk, lukewarm
• 500 g minced meat, mixed
• 1 large egg (s)
• 1 large onion (s)
• 1 tablespoon parsley, frozen or fresh
• 1 tablespoon capers
• salt and pepper
• 1 teaspoon butter

For the broth:

• 1 strip lemon peel
• 1 liter meat broth or vegetable broth
• 1 pinch salt
• 1 pinch black pepper from the mill
• 1 bay leaf
• 2 clove (s)
• 5 juniper berries

For the sauce:

• 50 g butter
• 40 grams flour
• 3 tablespoon capers with stock
• 2 tablespoon lemon juice
• 200 ml cream
• 200 ml broth (lump broth)
• 1 pinch (s) salt
• 1 pinch sugar
• 1 pinch (s) black pepper from the mill
• 1 egg yolk
• 4 tablespoon heavy cream

To garnish:

• parsley
• Lemon wedge

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Instructions

1. For the dumplings, soak the roll in the lukewarm milk.
2. Peel and dice the onion. Heat the cubes in the pan with butter and sauté until translucent.
3. Squeeze out the roll well, place in a bowl with the minced meat, egg, spices, capers, parsley and onions. Process everything into a dough. Shape the dough into balls with damp hands, approx. 10 pieces.
4. Bring the broth with bay leaf, clove, juniper and lemon peel to the boil. Reduce the heat, let the dumplings sit in the broth for 15-20 minutes, then transfer to a bowl with a slotted spoon and set aside. Strain the broth and measure out 200 ml.
5. Melt the butter in a saucepan for the caper sauce. Sprinkle in the flour and sweat.
6. Gradually stir in the broth and cream. Season capers with stock, lemon juice, salt, sugar and pepper. Whisk the egg yolks with the cream and fold in. Do not let the sauce boil anymore. Put the dumplings in and let them warm up briefly.
7. Garnish the dish with parsley and lemon and serve.
8. Tip:
9. Of course, you can also make it more noble by using minced veal.