Rachael Ray's Swedish Meatballs (figure 6.6)
From Charles T. Bourland, Gregory L. Vogt - The Astronaut_s Cookbook.
Source and licence
From Charles T. Bourland, Gregory L. Vogt - The Astronaut_s Cookbook, printed page 97, digitised by the Internet Archive: https://archive.org/details/Charles_T._Bourland_Gregory_L._Vogt_The_Astronaut_s_Cookbook
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 lb egg noodles
- 1/2 cup finely chopped cornichons
- A cup cream
- 1 egg
- 2 tbsp unsalted butter
Method
- 1/3 lb ground beef 1/3 lb ground pork 1/3 lb ground veal 1 egg 1/2 cup plain bread crumbs 1/4 cup cream 3 tbsp finely chopped white onion 1/4- tsp dried mustard 1/8 tsp grated nutmeg Salt Pepper 2 tbsp unsalted butter 2 tbsp white, unbleached flour 2 cups beef stock 1 cup sour cream 2 tsp of lingonberry preserves, red currant jelly, or grape jelly 1 lb egg noodles, cooked al dente finely chopped fresh dill, for garnish finely chopped parsley, for garnish 1/2 cup finely chopped cornichons or baby gherkin pickles, optional 1.
- Preheat oven to 400°F.
- 2.
- In a bowl, mix meats with egg, bread crumbs, 1 A cup cream, chopped onions, dried mustard, nutmeg, salt, and pepper.
- 3.
- Roll the mixture into 1 -in.
- balls and arrange on a nonstick baking sheet.