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SWEDISH WALLENBERGARE Recipe

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This recipe for SWEDISH WALLENBERGARE is from JUDY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of Ground veal
1 Teaspoon of salt
½ Teaspoon of white pepper
4 Egg yolks from free range eggs
1 Cup of heavy cream
3 Tablespoons of breadcrumbs
butter and vegetable oil for frying
4 Oz of frozen green peas
Lingonberry Jam for serving
Directions:
Directions:
In a large mixing bowl, place veal, salt, white pepper and beat in the egg yolks one at the time. Then blend in the heavy cream while stirring with a wooden spoon. Make sure the mixture is completely smooth.
Shape into rather thick burgers and chill in the fridge for about a 1 hour. Heat the butter and oil in a saute pan. Take the burgers, coat them with the bread crumbs and fry gently for 4 minutes on each side, or until just cooked.
Blanch the green peas for 45-60 seconds in lightly salted boiling water.
Arrange all ingredients on a plate and drizzle a little melted butter over the peas.
Serve with Lingonberry Jam and whipped potatoes.
Personal Notes:
Personal Notes:
A veal burger named after the forefather of the largest industrial family in Sweden, and a true delicacy with its velvety smooth flavors. The eggs and cream beaten into it, give it a light texture. Since the goal is to cook it until it is just done and not a minute longer you get a moist, light and smooth textured burger with a thin bit of crispy crumb around the outside.

 

 

 

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