Wallenbergare

Wallenbergare is a traditional Swedish dish, named after the influential and affluent Wallenberg family. The dish is a type of meatball or meat patty, typically made from finely ground veal, mixed with cream and egg yolks, and coated in breadcrumbs before being fried in butter.

History

The dish is named after the Wallenberg family, one of Sweden's most prominent families, known for their contributions to the country's industry, banking, and politics. The recipe is said to have been created by, or for, Marcus Wallenberg Jr., a prominent banker and industrialist. However, the exact origins of the dish are unclear.

Preparation

Wallenbergare is made from finely ground veal, typically from the inner fillet. The meat is mixed with cream and egg yolks to create a smooth, rich mixture. This is then shaped into patties, coated in breadcrumbs, and fried in butter until golden brown. The dish is traditionally served with potato purée, lingonberry sauce, and peas.

Variations

While the traditional recipe calls for veal, variations of the dish may use other types of meat, such as pork or chicken. Some versions may also include additional ingredients in the meat mixture, such as onions or garlic, for added flavor.

Cultural significance

Wallenbergare is considered a classic dish in Swedish cuisine, and is often served on special occasions or in high-end restaurants. It is also a popular choice for home cooking, due to its simple preparation and rich, comforting flavors.

See also

• Swedish meatball
• List of meatball dishes
• List of veal dishes

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