Patties made of minced thick flank from veal. Classic serving of this dish is along with fine potato purée, lingonberries, small fine peas and browned butter. The name has been right after Marcus Wallenberg (1864-1943), who was married to Amalia Hagdahl, daughter of the famous Swedish cookbook author Charles Emil Hagdahl (1809-1897).
Gör så här
- To get perfect minced meat for this dish, ground the meat three times through the finest plate of a meat grinder. Ask for help in the meat counter if you do not have your own meat grinder.
- Then cool the minced meat thoroughly. It can be easily solved by placing a bowl with the ground meat in a large bowl with ice and then put into the fridge.
- Tear the bread on the grater, or blend until fine breadcrumbs. Sprinkle half on a baking sheet.
- Mix together the minced meat, eggyolks, salt and pepper until smooth and slightly chewy mince. Stir in the cream, a little at a time.
- Shape into 8 patties and put them in the breadcrumbs. Sprinkle the rest of the bread crumbs on top and let the patties remain cold to stiffen for a few minutes.
- Heat a cast iron pan, melt the butter and fry it gently. Fry the patties, a few at a time over medium heat, about 4 minutes per side.
- Serve with the accompaniments.
