[Sca-cooks] Snacks

[Phlip]

Ene bichizh ogsen baina shuu...

> Thanks, I may try to make some of these. The last one may need some
> tinkering, I should have mentioned that Kosher was a requirement.
>
> --Yehoshua

A friend of mine made them quite successfully using veal for the meat. Just
keep in mind, you don't want it too lean.

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

> > A Redacted Recipe- Pommes Dorre
> >  1 lb boneless pork (butt ends seem to have enough fat, loin is too
> >  lean) or for convienence, ground pork
> >  2 egg yolks
> >  2 cloves
> >  1/8 tsp ground cloves
> >  1 tsp ground white pepper
> >  3-5 strands of saffron, crushed
> >  2 tsp sugar
> >  1 tsp currants (optional)
> >  Endoring paste
> >  5 egg yolks
> >  5 strands of saffron (gold) or 1/4 cup pureed parsley (green)
> >  1/8 cup unbleached all purpose flour
> >  If using ground pork, eliminate the roasting and grinding.
> >  Roast the pork steak for 10-20 minutes at 350 degrees so that it is
half
> >  cooked. Cut into chunks. In a food processor, finely grind the meat.
Add
> >  the egg yolks, spices, and if using, the currants. Blend well.
> >  Bring a pot of water to boil and form 3 inch balls of the meat mixture.
> >  Carefully drop the balls into the boiling water, allow to come to a
boil
> >  again and cook for 3 minutes. Remove and thread onto either a metal or
> >  bamboo skewer.
> >  Brush the egg paste onto the meatballs, allowing to cook between coats.
> >  Roast the meatballs well to ensure that the egg paste is cooked. Serve
hot
> > or
> >  cold. Makes 25-35 meatballs.