Meatballs
Königsberger Klopse , also Sour Klopse , Capernklopse or Saußklopse are an East Prussian specialty made from cooked meatballs in white sauce with capers . They are named after the former capital and residence city of Königsberg and the East Prussian word for "small dumpling ".
They are made from minced meat from veal or from beef and pork with chopped anchovies (if salted herring is used, the name Heringsklopse was used to distinguish it), onions , soaked white bread , egg and spices . The mass, formed into balls, is cooked in salted water (possibly with vinegar or white wine ) with onions, peppercorns , allspice and bay leaves, the sifted cooking broth is then bound with a little light roux , cream and egg yolk and supplemented with lemon juice and capers .
Boiled potatoes or mashed potatoes (mashed potatoes, mashed potatoes) are served as a side dish , in some areas pickled beetroot is also common. Rice is also widely used as a side dish.
In 1845 Königsberger Klopse were described as follows:
"½ kg weighed beef and 125 g weighed pork are mixed well with 2 eggs, 1 soaked, well-squeezed milk bread, some weighed anchovies and some crushed pepper. Finally, add grated bread rolls and form round dumplings. Then prepare light sweat meal from 2 spoons of butter and 2 spoons of flour, add a cup of boiling water and boil a creamy sauce from it. Add 2 tablespoons of finely weighed anchovies or a well watered, finely weighed herring, a couple of pitted lemon wedges and 2 tablespoons of capers to the sauce; when everything is boiling, taste the sauce with pepper, sugar and wine vinegar. ... "
In 1930, ground beef and pork cooked in salt-vinegar-water was named as the basic recipe. The sauce was then tied with flour and sour cream and mixed with egg and butter.
According to a survey by the Forsa Institute in Germany, Königsberger Klopse have the highest level of awareness among regional dishes at 93 percent.
See also
literature
- Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
- Hans-Joachim Rose: The Kitchen Bible. Encyclopedia of Culinary Studies . Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9
Web links
Individual evidence
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 91 .
- ↑ Harald Saul: Unforgettable Kitchen East Prussia , p. 42; Stand of the East Prussian gourmet team at the cooking exhibition.
- ↑ Article at FAZ.net, June 18, 2009