Grind together beef, pork, and veal very fine, twice.
Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
Add salt and pepper to taste, cayenne, and Worcestershire.
Stir and mix thoroughly with a wooden spoon until well blended and smooth.
If necessary, add a little more cream.
Make into small, neat balls about 1 inch in diameter.
Saute in butter very slowly over medium heat.
Do not disturb them.
When half cooked, about 20 minutes, set pan in moderate oven (350F).
After another 20 to 25 minutes, add cream to make a thin gravy.
Ingredients:
1 lb beef
1 lb pork loin
1 lb veal
2 tablespoons chopped shallots
2 garlic cloves, mashed
1 tablespoon chopped fresh dill
1 cup cream, whipped
2 eggs, beaten
1/2 cup sugar
salt
pepper
1/8 teaspoon cayenne
1 teaspoon Worcestershire sauce
4 tablespoons butter
cream
Steps/Methods:
Grind together beef, pork, and veal very fine, twice.
Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
Add salt and pepper to taste, cayenne, and Worcestershire.
Stir and mix thoroughly with a wooden spoon until well blended and smooth.
If necessary, add a little more cream.
Make into small, neat balls about 1 inch in diameter.
Saute in butter very slowly over medium heat.
Do not disturb them.
When half cooked, about 20 minutes, set pan in moderate oven (350F).
After another 20 to 25 minutes, add cream to make a thin gravy.
