Minced-veal-meatballs in head-lettuce
Source of Recipe
the web
Recipe Introduction
Dutch circa 17th Century
List of Ingredients
400 gram minced veal
50 gram kidneyfat of veal, finely chopped
4 heads lettuce
4 hardboiled eggs
nutmeg, mace, pepper, salt to taste
1 raw egg
crumbled rusk or toasted breadcrumbs for the meatballs
2 (or more) crumbled rusks for the sauce
50 gram butter
1 deciliter apple-vinagre, or juice of gooseberries or unripe grapes
Recipe
Preparation in advance: Wash the heads of lettuce, drain well. Remove the outer leaves. You can use these the next day for a salad. Prepare the minced veal: knead the meat with chopped fat, the spices, and the crumbs of rusk. Take the yolks out of the hardboiled eggs. If you want to, you can use the chopped eggwhites as garnish later on. Make four meatballs, and carefully put in the middle of each ball a hardboiled yolk. Remove if necessary some of the inner leaves of the heads of lettuce. Place in the middle of each head a meatball. Bind with kitchen-twine.
Preparation: Lay the heads side by side in a pan where they snugly fit. Pour in some water. It should reach halfway the lettuces. Bring to the boil, and let the heads simmer, covered, for seven minutes. Carefully turn the heads over, let them simmer for seven more minutes. Drain the heads but keep them warm. Reduce the simmering-liquid by one-third. Bind the sauce with the crumbled rusk (or use toasted bread-crumbs). Bring to the boil once more. Season to taste with some sour liquid like apple-vinegar, gooseberry- or grapejuice. The sauce should taste slightly sour.
To serve: Remove the kitchen-twine from the heads of lettuce. Put the heads on a decorative dish. If you wish, you can cut the heads in half, to show the yellow surprise in the middle.
Pour some of the sauce around the heads, serve the remainder in a sauce-cup.
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