John Myers
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Klopse – Königsberger Art
The perfect klopse – königsberger art recipe with a picture and simple step-by-step instructions.
For the pound
- 500 g Minced poultry meat
- 1 small Onion
- 1 small Sea salt from the mill
- 1 small Colorful pepper from the mill
- 1 stale (bread from the day before) Bun
- 1 piece Egg
- 0,5 Glass Capers
- 1,5 liter Vegetable broth
For the sauce:
- 2 tablespoon Butter
- 1 tablespoon Flour
- 150 ml Vegetable broth
- 100 ml Cream
- 2 Branches Parsley
- 1 kl. branch Lovage
- 1 kl. branch Capers
- 1 kl. branch Salt and pepper
Decoration:
- 1 tablespoon Chives rolls
Preparation:
- Peel the onion and dice finely.
- Soak the rolls in lukewarm water and squeeze them out well.
- Chop the capers very finely in the multi-chopper with a little caper liquid.
- Finely chop the parsley and lovage too.
Off to the knock:
- 1.5l vegetable stock to boil, turn the stove down so that the water stays boiling hot. In the meantime, knead the minced meat, onions, salt, pepper, rolls, egg and half of the chopped capers together and shape into small balls with damp hands. Now let the meatballs soak in the boiling water for about 20 minutes. Carefully remove from the water with a ladle and keep warm.
For the sauce:
- Heat the butter in a saucepan, stir in the flour and remove from the heat. Stir in the vegetable stock, cream, parsley, lovage and the remaining capers. Season to taste with salt and pepper. Heat again briefly on the hotplate until the sauce has the desired consistency, but do not bring it to the boil, otherwise the sauce will “crackle” because of the cream. If the sauce is too thick, just stir in a little more vegetable stock.
- Arrange the buns on a plate, pour the sauce over them and sprinkle with the chives.
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