SOMEWHERE IN THE WORLD, BUT ALWAYS AT HOME
RECIPE FOR 4 PERSONS
Peel carrot, leek and onion. Spike onion with two cloves. Cut leek, carrot, celery into coarse pieces
wash and dry the chicken leg. Boil water with chicken leg, vegetables and simmer for about 1 hour
Dice shallots very finely. Melt butter in a frying pan and sauté shallot cubes at low heat, without browning them.
Chop anchovies very finely. Mix the minced veal, flour, eggs, lemon zest, chopped anchovies, mustard, sautéed shallots with a pinch of pepper and a pinch of nutmeg. Form small balls from the minced mixture (max. 3 cm in diameter). Remove the vegetables from the broth and discard them, also remove the chicken leg and use it elsewhere. Put the meatballs in and let them cook in the warm but not boiling broth for about 10 – 15 minutes. Remove the meatballs with a skimmer and set aside.
Drain the capers in a small sieve. Wash the tarragon, pluck the leaves and cut them into small pieces
Make a roux: To do this, melt 3 tbsp. butter in a saucepan and then quickly stir in 3 tbsp. flour with a wooden spoon so that no lumps form. Pour a spoonful of broth and quickly mix it with the butter-flour mixture.
Gradually pour the broth and stir quickly (if necessary and according to feeling, do not use all the broth) and bring the mixture to a boil once, stirring briefly. When the sauce has a creamy consistency, stir in the sweet cream and season to taste with salt, pepper, a squeeze of lemon juice and a pinch of nutmeg. Keep the sauce warm, but do not let it boil anymore. Put in the meatballs, add the capers and the tarragon and warm up in the sauce for max. five minutes.
Serve with jacket potatoes, boiled potatoes, butter ice cream or a celery puree
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