Königsberg Meat Dumplings

First, remove the crusts from the toast, cut into cubes and soak in milk. Peel and chop the shallots. Chop parsley and anchovy fillets.

Sauté one shallot in 1 tsp butter in a frying pan.

Mix minced meat with egg, shallot, anchovies, parsley and soaked bread in a large bowl with salt, pepper and nutmeg. Form meat dumplings from the mixture.

Bring salted water to a boil. Peel the onion, spike with bay leaf and cloves, add to the water.

Let the meat dumplings steep in the boiling water for about 15 minutes.

For the sauce, sweat the second shallot in a saucepan in 1 tsp butter. Sprinkle with sugar and caramelize, add wine and veal stock and reduce by half.

Add mustard, capers and lemon zest, thicken the sauce with flour butter and season. The sauce should be very thick. Beat with a mixer until fluffy and stir in whipped cream.

Arrange the meat dumplings with the sauce and serve.

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