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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Inge's Jägerfrikadellen
Taste the international flavors of

"Nature alone is antique and the oldest art is mushroom."
~ Thomas Carlyle

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Mushroom on a Tree Trunk, Baden-Wurttemberg, Germany
Mushroom on a Tree Trunk, Baden-Wurttemberg, Germany
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Inge’s Jägerfrikadellen
(Meatballs, Hunter-Style)

This recipe can just as easily be served as a main dish.  Just make
the meatballs larger – about 2 inches in diameter – and serve with
hot buttered noodles or boiled potatoes.

1 pound lean ground beef
1/2 cup fresh rye breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup dry red wine
1 tablespoon minced fresh parsley leaves
1 garlic clove, minced
1 egg, lightly beaten
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
Salt to taste
1 pound small white onions
1 pound button mushrooms, trimmed
1 teaspoon sugar
5 tablespoons unsalted butter
1/4 cup flour
1 1/2 cups dry red wine
1 cup brown stock (or low-sodium
canned beef broth)
3 carrots, cut into 1/2-inch rounds
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper

In a bowl combine the ground beef, breadcrumbs, Parmesan, 1/4 cup
red wine, parsley, garlic, egg, 1/4 teaspoon thyme and 1/4 teaspoon
pepper, and salt. Form the mixture into 1-inch balls and chill the balls
on a plate, covered with plastic wrap, for 3 hours.
Cut an X in the root ends of the onions. In a skillet sauté the onions
with the mushrooms and sugar in 3 tablespoons butter over moderate
heat until they are golden. Transfer the onion and mushrooms with a
slotted spoon to a bowl.
Add the meatballs to the skillet and brown them in the remaining 2 tablespoons butter, turning to brown well on all sides. Stir in the flour
and cook the roux, stirring, until it is a rich brown. Add the 1 1/2 cups
red wine, brown stock or broth, carrots, 1 teaspoon thyme, and 1/2
teaspoon pepper. Bring to a boil over moderate heat, stirring. Return
the meatballs, onions and mushrooms to the skillet and simmer the
mixture, covered, for 30 minutes (45 minutes if making larger meat-
balls for main dish). Transfer to a chafing dish and serve with lots of
toothpicks and cocktail rye bread.
Serves 4 as a main dish, or 8 to 10 as part of a cocktail buffet.

Featured Archive Recipes:
Jaeger Eintopf (Hunter Stew)
Jaeger Schnitzel
King-Size Steak Tidbits
Pork Boulettes (Emeril)
Pork and Ham Meatballs in
Sherry-Pepper Sauce

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