Kalvfrikadeller - Veal Meatballs

(if any). But there are other possibilities. The first guestbook
entry asked for a recipe for Swedish meatballs in a white
sauce. Here it is! There are two possibilities: the easy way or
the traditional way.
Ingredients:
Easy way:
· 400 g minced veal
· 100 g mashed, cooked
potatoes
· 1 egg
· 1 can concentrated
mushroom soup
· 150 ml milk
· 100 ml cream
· salt, pepper, parsley,
spices
Difficult way:
· 200 g minced veal
· 50 g veal suet
· 2 eggs
· 100 ml cream
· 10-20 grams mie de pain
· 1 l bouillon
Proceed as follows:
Easy way:
1. Mix the minced veal with salt and pepper, add the
mashed potatoes and the milk, stir well
2. Add the egg and spices according to taste, stir until
you have a smooth paste.
3. Heat the concentrated mushroom soup, mixed with
the cream and some finely grated lemon peel in a
casserole.
4. Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch)
from the minced meat mixture and put the balls into
the simmering soup concentrate. Let simmer, covered,
for 5 - 6 minutes.
5. Serve as is in the sauce.
Difficult way:
1. Mix the minced veal, the suet and the mie de pain
(which should have been soaked in the cream).
2. Puree it in the food processor until you have a very
smooth mixture.
3. Add the eggs, the remaining part of the cream and salt
and pepper according to taste.
4. Form meatballs from the minced meat mixture
(diameter 2.5 - 4 cm / 1 - 1.5 inch).
5. Bring the bouillon to a boil, let the meatballs simmer
in the bouillon for at least 5 minutes.
6. Drain, serve together with a sauce velouté.