| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Polkadot, Faylen, Beef, Ground meat, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Soft bread crumbs |
| 1/3 |
c |
Crumbled roquefort cheese |
| 2 |
tb |
Finely chopped onion |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
|
Egg |
| 3 |
tb |
Milk or stock |
| 1 |
tb |
Flour |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Water |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Combine ground beef, bread crumbs, roquefort cheese, chopped onion, salt,
black pepper, egg, and milk or stock. Shape into 1 1/2 inch balls and fry
in shortening or salad oil until lightly browned. Remove from pan and drain
on paper towel. Stir flour into pan drippings. Mix until smooth. Stir in
water and cook until slightly thickened. Stir in sour cream and cook only
until hot; do not boil. Add meat balls to gravy and cook over very low heat
only until hot. Serve at once over noodles or rice. Makes 4-5 servings.
Source: Food and Wines of France brochure (Note: Blue cheese works if you
can't find roquefort!)
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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