Summary

Ingredients

• 3 rolls, stale
• 20 anchovy fillet (s), finely chopped
• 2 onion (s), finely chopped
• 1 onion (s), peeled
• 2 potato (s), boiled, cold and grated
• 2 tablespoon Emmentaler cheese, grated
• 5 tablespoon butter
• 2 lemon (s), untreated
• 200 g minced pork
• 300 g round beef
• 3 egg (s)
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 2 bay leaves
• 3 clove (s)
• 5 tablespoon potato starch
• 2 liters meat broth
• 6 tablespoon capers
• 1 pinch (s) sugar
• 1 dash herb vinegar
• Lemon juice
• 1 egg yolk

Print Recipe Pin Recipe

Instructions

1. The minced beef and pork with the 2 - 3 grated rolls for the looseness of the dumplings, 3 grated cold potatoes, the 20 anchovy fillets finely chopped, 2 tablespoon grated Emmental cheese, 2 finely chopped onions sautéed with 1 tablespoon butter, the very finely chopped Peel of the untreated lemons, 2 eggs, 2 tablespoon capers, finely chopped, knead together salt, pepper and nutmeg carefully and form peach-sized dumplings out of them with wet hands.
2. Peel an onion, lard it with cloves and bay leaves. Bring the broth with the spiked onion to the boil in a saucepan and carefully add the dumplings and then let simmer for about 10-15 minutes. Lift out the dumplings with a slotted spoon and keep warm.
3. For the sauce, melt the 4 tablespoons of the remaining butter in another saucepan and sweat the potato starch in it. Pour in enough stock, stirring constantly, until a creamy sauce is formed. Simmer a little and then season with cream, lemon juice, vinegar to taste, the remaining finely chopped capers, and season with salt, pepper and sugar. Finally, alloy with an egg yolk. Place the dumplings in the hot sauce and let them steep.