Königsberger Klöpse with Lemon

Ingredients

• 600 g starchy potatoes
• Salt
• 1 day‑old roll
• 2 onions
• 60 g Butter
• 1 untreated lemon
• 600 g veal mince
• 2 egg whites
• pepper (ground)
• ½ tsp marjoram
• 1 l meat broth
• 1 bay leaf
• 1 tsp allspice
• 30 g flour
• 3 tbsp capers
• 1 tbsp mustard
• 200 ml whipping cream
• 1 egg yolk
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 25–30 minutes.

2. 2.

   Soak the roll in warm water. Peel the onions, quarter one and finely chop the other; sauté the chopped onion in 20 g butter.

3. 3.

   Grate the lemon zest and mix half of it with the veal mince, egg whites, diced onions, squeezed roll crumbs, salt, pepper, and marjoram. With damp hands form small dumplings.

4. 4.

   Cook the dumplings in hot meat broth with onion quarters, bay leaf, and allspice for about 15 minutes; remove them and reserve the stock.

5. 5.

   Heat 20 g butter, stir in flour until lightly browned, then add about 500 ml of the reserved stock to make a roux.

6. 6.

   Add capers, mustard, and pour in the cream; simmer gently for about 10 minutes.

7. 7.

   Squeeze fresh lemon juice into the sauce, season with salt and pepper, then whisk in the egg yolk (do not boil).

8. 8.

   Return the veal dumplings to the sauce, let them heat through, then spoon onto warmed plates.

9. 9.

   Sprinkle with remaining lemon zest and dill sprigs. Toss the potatoes in the leftover hot butter, lightly salt, and serve alongside.