Preparation / Directions:
1. Prepare the Bouletten meat mixture through step 3;
add to the food processor fitted with the steel
blade. Add the anchovies and lemon rind. Incorporate
with a few quick on-off turns, so the mixture is
smooth and well blended.
2. In a large saucepan, bring the broth or stock to a
boil. Form the meat mixture into balls about the size
of lemons, using your hands to shape them. Drop the
meatballs into the poaching liquid, reduce heat to low
and simmer for about 15 min. uncovered; the meatballs
will rise to the surface when done.
3. Melt the butter in a medium-size saucepan. Whisk
in the flour and stir until smooth. Add 3 cups of the
poaching liquid, bring to a boil and then simmer for
about 5 minutes, or until thick and smooth. Add the
lemon juice and capers and remove from heat.
4. Place the egg yolks in a small bowl; stir in 1/2
cup of the sauce, then return the mixture to the
saucepan. Add the sour cream and then the meatballs.
Heat gently, but do not let the sauce boil. Season
with salt and pepper to taste.