Dish

Wallenbergare

Veal Patties

Wallenbergare is made by mixing ground veal with cream, egg yolks, and spices. The mixture is then formed into patties and fried in butter until golden brown. The dish is usually served with mashed potatoes, lingonberry jam, and green peas. Wallenbergare is a rich and flavorful dish that is perfect for a special occasion or a dinner party.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Meat Dish› Veal Dish

Origins and history

Wallenbergare was created by the Swedish chef Auguste Escoffier in the early 1900s. The dish was named after the Swedish banker and diplomat Knut Wallenberg.

Dietary considerations

Gluten-free

Variations

There are many variations of Wallenbergare, some of which include adding breadcrumbs or chopped onions to the mixture. Some recipes also call for serving the dish with a mushroom sauce or a cream sauce.

Presentation and garnishing

Wallenbergare should be presented on a platter with the mashed potatoes arranged around the patties. The dish can be garnished with lingonberry jam and fresh herbs such as parsley or dill. The patties should be golden brown and crispy on the outside and tender on the inside.

Tips & Tricks

To ensure that the patties are tender, it is important not to overwork the meat mixture. Overworking the mixture will make the patties tough and dry.

Side-dishes

Mashed potatoes, lingonberry jam, and green peas are the perfect side dishes for Wallenbergare. A green salad or a vegetable salad can also be served as a side dish.

Drink pairings

Red wine or beer is the perfect drink pairing for Wallenbergare. A light red wine such as Pinot Noir or a light beer pairs well with the flavors of the dish.