Denmark's Kadboller Recipe
Ingredients:
1/2 lb. round beef, ground 6 times1/4 lb. shoulder pork, ground 6 times
2 egg whites
1/2 c. light cream
1/4 c. flour
1 sm. onion, grated
1/4 tsp. pepper
3/4 tsp. salt
4 c. water
1 tbsp. salt
Cumberland Sauce (recipe follows)
2 tbsp. melted butter
3 tbsp. flour
1 1/2 c. canned beef broth
1/2 tsp. Worcestershire sauce
1 tbsp. sherry
1/4 c. burgundy wine
1 tbsp. currant jelly
1/8 tsp. pepper
1 tsp. bottle sauce for gravy
Cooking Directions:
In bowl, combine all ingredients except water, salt and Cumberland Sauce. Stir well with wooden spoon until light and smooth. In sauce pan, combine water and 1 tablespoon salt, bringing to boil. Next, to form meat balls, dip teaspoon into meat mixture, round off top on side of bowl and let slide into simmering water. Repeat as needed. Simmer meatballs a few minutes or until they rise to surface of water. Drain. Gently heat meatballs in Cumberland Sauce. Serve in casserole with mashed potatoes, brussel sprouts and a crisp, apple-celery salad.CUMBERLAND SAUCE:
2 tbsp. melted butter3 tbsp. flour1 1/2 c. canned beef broth1/2 tsp. Worcestershire sauce1 tbsp. sherry1/4 c. burgundy wine1 tbsp. currant jelly1/8 tsp. pepper1 tsp. bottle sauce for gravy
Into melted butter in sauce pan, stir flour, then beef broth, a little at a time. Simmer until thickened. Add remaining ingredients, stir well and simmer 5 minutes. Makes 2 cups.
Other Recipes you might like:
Imperial Chicken With Cumberland Sauce, Cumberland Sauce, Pork Medallions With Cumberland Sauce, Karen's Cumberland Meatballs, Rick's Cumberland Island Pesto Pasta, Dill Sauce
