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Meat Dumplings

4 servings

Ingredients

• 125 g Pork
• 125 g Veal
• 75 g Butter
• 2 pcs Egg yolks
• 75 g White bread
• Salt (a little)
• Lemon peel (a little)
• Mace (a little)
• 1 pcs Egg

Instructions

1. Finely chop 125 g of lean pork and 125 g of boneless veal.
2. Cream 75 g of butter until foamy, then add 2 egg yolks, 75 g of soaked white bread, salt, lemon peel, mace, as well as the chopped meat and the egg white from one egg, beaten to a foam.
3. Form small dumplings from this mixture and cook them in beef broth until tender.
4. You can also use only veal and, instead of lemon peel and mace, use finely chopped parsley as seasoning.

Modernized from a treasured 19th-century German cookbook.