Wallenbergare with petit pois

This course is named after a famous Swedish family in the financing business, the Wallenbergs.  Most likely did they come across the recipe when Marcus Wallenberg (the elder, 1864-1943) married  Amalia Hagdahl, daughter of the chef Charles Emil Hagdahl. A similar recipe is to be found in the cookbook “Kokkonsten” wich includes more than 3 000 recipes from C.E Hagdahl, a book that his daughter Amalia helped him to write.

Wallenbergare

  • 500 g minced Veal
  • 6 Egg yolks
  • 2-3 dl Cream
  • Bread crumbs
  • Butter
  • Salt and pepper

If you have a food processor use it. Start by mixing the meat with salt, pepper and the egg yolks for approximately 1 minute. Then add all the cream at the same time and mix for another minute. Important, the meat, the cream and the egg yolks shall be cold, directly from the fridge.

Sprinkle some of the breadcrumbs on to a cutting-board, make four burgers and lay them on top of the breadcrumbs. Sprinkle the rest of the breadcrumbs on top of the burgers and fry them in butter in a pan. Approximately 3 minutes on each side or until they have a nice golden colour.

Petit pois

  • 2 dl small green Peas
  • 2 Shallots
  • 4 slices Bacon

Cut the onion and the bacon in small pieces. Start by frying the bacon then add the shallot and finally the peas.

Serve together with mashed potatoes and brown butter.

Music: Listening to the Swedish artist Meja playing her song – It’s all about the money

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