Ingredients with Measurements:
- 1 lb ground veal
- 1 egg
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup capers
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/4 cup chopped dill
- 1/4 cup flour
- 1 cup chicken stock
- 1/2 cup heavy cream
- 4 anchovy fillets
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine ground veal, egg, heavy cream, breadcrumbs, salt, white pepper, and nutmeg. Mix well.
2. Form the mixture into small patties, about 2 inches in diameter.
3. Heat butter and olive oil in a frying pan over medium-high heat. Add the patties and cook until golden brown on both sides, about 3-4 minutes per side.
4. Remove the patties from the pan and set aside.
5. In the same pan, add capers, parsley, chives, and dill. Cook for 1-2 minutes, stirring constantly.
6. Sprinkle flour over the herbs and stir until combined.
7. Slowly pour in chicken stock, whisking constantly to prevent lumps from forming.
8. Add heavy cream, anchovy fillets, and lemon juice. Whisk until the sauce is smooth.
9. Season with salt and pepper to taste.
10. Return the patties to the pan and spoon the sauce over them.
11. Simmer for 5-10 minutes, until the patties are cooked through and the sauce has thickened.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 38g
Carbohydrates: 15g
Protein: 28g
Substitutions for ingredients:
- Ground beef or pork can be used instead of veal.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Vegetable stock can be used instead of chicken stock.
- Sour cream can be used instead of heavy cream.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Serve the patties on a bed of mashed potatoes or noodles.
- Top the patties with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure the patties are evenly sized for even cooking.
- Use a non-stick pan to prevent the patties from sticking.
- Don't overcook the patties, as they will become dry.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the patties on a white plate with the sauce drizzled over them.
Garnishes:
Sprinkle chopped parsley or chives over the top of the patties for a pop of color.
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Mashed potatoes
- Noodles
- Roasted carrots
- Green beans
Troubleshooting advice:
- If the sauce is too thick, add more chicken stock or cream.
- If the patties are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure the patties are cooked through to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Wallenbergare is a traditional Swedish dish named after the Wallenberg family. It is typically made with ground veal and served with a creamy sauce.
Flavor profiles:
The veal patties are savory and slightly sweet, while the capers and anchovy sauce add a tangy and salty flavor.
Serving suggestions:
Serve with a glass of white wine for a sophisticated meal.
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Region: Swedish