Ingredients with Measurements:
- 1 lb ground veal
- 1 egg yolk
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large skillet
- Whisk
- Meat thermometer
Step-by-step instructions:
1. In a food processor, pulse the ground veal until it becomes a smooth paste.
2. In a mixing bowl, combine the veal paste, egg yolk, heavy cream, breadcrumbs, salt, white pepper, and nutmeg. Mix well.
3. Form the mixture into 4-6 oval-shaped patties.
4. In a large skillet, melt the butter over medium-high heat.
5. Add the patties to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F.
6. Remove the patties from the skillet and set them aside on a plate.
7. In the same skillet, whisk in the flour until it forms a paste.
8. Gradually add the chicken broth and heavy cream, whisking constantly until the sauce thickens.
9. Season the sauce with salt and pepper to taste.
10. Serve the patties with the brown butter sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Internal temperature of the patties should reach 160°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 14g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or pork can be used instead of veal.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped herbs, such as parsley or chives, to the patties for extra flavor.
- Serve the patties with lingonberry jam or cranberry sauce on the side.
Tips and tricks:
- Be sure to pulse the veal in the food processor until it becomes a smooth paste to ensure a tender texture.
- Use a meat thermometer to ensure the patties are cooked through.
- Brown the butter before adding the patties to the skillet for extra flavor.
Storage instructions:
- Store leftover patties and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the patties in the microwave or oven until heated through.
- Reheat the sauce in a small saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Serve the patties on a bed of mashed potatoes or egg noodles.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
Troubleshooting advice:
- If the patties are falling apart in the skillet, try chilling the mixture in the refrigerator for 30 minutes before forming into patties.
- If the sauce is too thick, add more chicken broth or heavy cream until desired consistency is reached.
Food safety advice:
- Be sure to cook the patties to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Wallenbergare is a traditional Swedish dish named after the Wallenberg family. It is typically made with ground veal and served with a rich sauce.
Flavor profiles:
- The Wallenbergare patties are tender and flavorful, with hints of nutmeg and white pepper. The brown butter sauce is rich and savory.
Serving suggestions:
- Serve the Wallenbergare with mashed potatoes or egg noodles and a side of roasted vegetables for a comforting and satisfying meal.
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Region: Swedish