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Veal Klopps

  • 2 cups finely minced veal
  • Juice of 1 small onion
  • Salt and pepper to taste
  • A little grated lemon rind
  • 3 egg whites, unbeaten
Add the onion juice, seasoning and lemon rind to the minced veal. Form a paste of the seasoned meat with the egg whites. Shape with hands into very small balls. When all are ready, drop a few at a time into boiling salted water in a shallow pan. Cook gently for 5 minutes (be patient, you rascal). Serve on rounds of buttered toast. Cover with either a tomato sauce or rich white sauce.
Submitted by Tess M Aug 1, 2009
15 min 30 min 45 min


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