Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Chinese Meatballs


6- 6 1/2 oz. cans water chestnuts
3 bunches scallions
5 pounds finely ground lean pork
1/4 cup soy sauce
6 eggs slightly beaten
1 T.salt
pepper to taste
1/2 t. dried rosemary crushed
2 1/2 cups fine dried bread crumbs
1 cup cornstarch

1 cup vinegar
2 cups pineapple juice
3/4 cup sugar
2 cups beef consomme
2 T. soy sauce
3 T. grated fresh ginger root
1/2 cup cornstarch
1 cup cold water

Drain and chop the water chestnuts.hop the scallions includingthe tops.In a large bowl mix the scallions with the meat. Add the1/4 cup soy sauce,eggs, salt, pepper, rosemary,and bread crumbs.
Mix thoroughly by hand and chill.When ready to use form the meatmixture into small meatballs, about i tablespoon each, and rollin cornstarch. In a heavy 10 or 12 inch skillet saute'the
meatballs in 1 inch of oil until well browned. Serve the meatballs hot in a chafing dish. Add just enough sauce to form a glaze and coat the meatballs evenly. Serve with toothpicks.To prepare glaze, in a 3 quart saucepan heat the vinegar, pineapple juice,sugar, consomme,2 tablespoons soy sauce, and
ginger. Gradually stir in the cornstarch which has been mixed with water. Continue to cook, stirring, until clear and thickened.

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