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Frikadellen from Cold Roast Veal

4 servings

Ingredients

• 500 g roasted veal
• 2 tablespoons butter
• 4 tablespoons crushed rusks
• 2.5 pcs egg yolks
• salt (a little)
• nutmeg (a little)
• whipped egg whites (a little)
• egg for coating (a little)
• rusks for breading (a little)

Instructions

1. Remove tendons and browned edges from roasted veal and chop it finely.
2. Sauté 500 g of chopped meat in 2 tablespoons of butter until golden, then brown 4 tablespoons of crushed rusks in the same pan and mix with the meat.
3. Add 2 to 3 egg yolks, a little salt, and nutmeg.
4. Finally, gently fold in the whisked egg whites.
5. Roll the mixture into elongated dumplings, like sausages, coat them in egg, sprinkle with crushed rusks, and fry them until golden in butter.

Modernized from a treasured 19th-century German cookbook.