Bratklops to be eaten Cold

Ingredients

• 1 1/2 lb. pork.
• Yolks of 2 eggs.
• 1 oz. breadcrumbs.
• White of 1 egg.
• 4 Sardellen, chopped fine.
• 1 teaspoonful chopped onions.
• 4 oz. butter.
• 6 hard-boiled eggs.
• Salt.
• Pepper.

Method

1. 1

   Mix breadcrumbs with yolks, white of egg, onions, salt, pepper, and chopped Sardellen.

2. 2

   Add the meat passed through the mincing machine.

3. 3

   Cut hard-boiled eggs in two, press mixture around each piece, and fry in butter until brown.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 49. The excerpt below is the record exactly as published.

Bratklops to be eaten Cold. For 6 Persons. Time of Preparation : i hour. 1 1 lb. pork. Yolks of 2 eggs. I oz. breadcrumbs. White of i ^%%. 4 Sardellen, chopped fine. \ teaspoonful chopped onions 4 oz. butter. " slightly fried in butter. 6 hard-boiled eggs. Salt and pepper. Pork. 109 Mix the breadcrumbs with the 2 yolks, the white of eggj onions, salt, pepper and chopped Sardellen, and when thoroughly mixed, add the meat, previously passed twice through the mincing machine. Cut eacn of the hard-boiled ^g^^ in two, press the mixture firmly round each piece and fry for 5 minutes a nice brown in 4 oz^ butter. Serve cold. er Klops. For 6 Persons. Time of Preparation : \\ hour. } lb. pork. \ lb. veal. I lb. beef. \ teaspoonful chopped onions slightly fried in butter. \ oz. butter. I oz. breadcrumbs. I quart brown sauce. I teaspoonful capers. Lemon juice. Salt and pepper. I tablespoonful chopped parsley. Mix the breadcrumbs with i ^^^ and the butter, and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this into a basin, and stir till cool, adding then the salt, pepper, the remaining eggs and, lastly, the meat which has been passed twice through the mincing machine. Form into 12 long- shaped rissoles, fry them slightly in 2 oz. butter, and then place them to stew gently for 12 minutes in a quart of strong, boiling brown sauce {see recipe, page 55). Flavour the sauce with a teaspoonful of capers, half a teaspoonful chopped onions, slightly fried in butter, and lastly 3 Sardellen, finely chopped, and a tablespoonful of chopped parsley. The butter in which the Klops have been fried can be rinsed out of the pan with some of the brown sauce, and added to the finished sauce. The sauce may be varied by the addition of tomato^ puree, red wine, or Madeira, and is greatly improved by the addition of a gill of sour cream and some dried Steinpilze, which may be obtained at most of the Germaa Delikatessen-Handlungen. no Sckweinefleisch. Falsohtv Base. (Mock Harb.) For 6 Persons. I lb. pork. \ lb. veal. 4 oz. butter. ,2 Sardellen. ' I g^U sour cream or milk. 4 eggs. Pepper. I tablespoonful chopped onion. Time of Preparation : 2 hours. \ lb. beef. 2 oz. butter. I oz. breadcrumbs. I pint broth. \ teaspoonful capers I ,y flour. \ ,, English mustard. Salt.

Cook this with the app: pantry check, scaling, and the assistant.