Subject: Frikadeller (Danish Meat Patties)
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 25 2002 - 11:35:44 EDT
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FOOD FUNNY
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Reader Jan D. of Cambridge, Ontario sent us this one:
"My stomach has been bothering me, Doctor," complained the patient.
"What have you been eating?" asked the doctor.
"That's easy. I only eat pool balls."
"Pool balls?!" said the astonished doctor. "Maybe that's the
trouble. What kind do you eat?"
"All kinds," replied the man. "Red ones for breakfast, yellow and
orange ones for lunch, blue ones for afternoon snacks, and purple and
black for dinner."
"I see the problem," said the doctor. "You haven't been getting any
greens!"
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TODAY'S RECIPE
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Denmark doesn't have an official national dish to my knowledge, but
this would certainly be on the short list if a vote were taken. Serve
them with pickled beets (see yesterday's recipe) and boiled potatoes
for an authentic Danish delight.
Frikadeller (Danish Meat Patties)
1/2 lb (225 g) ground veal
1/2 lb (225 g) ground pork
1 medium onion, grated
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) club soda
1 egg, beaten
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
Combine the veal, pork, onion, and flour in a mixing bowl and beat
vigorously with a wooden spoon or electric mixer. Beat in the club
soda gradually until the mixture is light and fluffy. Beat in the
egg, salt, and pepper, and refrigerate to make the mixture firmer and
easier to handle. Form into oblong patties about 4 inches (10 cm)
long, 2 inches (5 cm) wide, and 1 inch (2.5 cm) thick. Heat the
butter in a skillet over moderate heat and fry the patties until dark
golden brown, about 6 to 8 minutes per side. Note that the patties
contain pork and should be cooked until well done, with no trace of
pink in the center. Serves 4 to 6.
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