Course : Beef
Serves: 1
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1 recipe Bouletten
5 fillets anchovy fillets -- chopped, or anchovy paste
1 medium Grated rind of 1 lemon
6 cups beef broth or veal stock -- for poaching
3 tablespoons butter
3 tablespoons flour
1 teaspoon lemon juice
2 tablespoons capers
2 large egg yolks
1/2 cup sour cream
1 teaspoon salt and pepper to taste

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.


Nutritional Information:

801 Calories (kcal); 71g Total Fat; (79% calories from fat); 18g Protein; 24g Carbohydrate; 586mg Cholesterol; 1316mg Sodium

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