-=> Quoting Allen Prunty to Bo Simonsen <=-

 > I don't use a recipe when I make them my self, I simply use
 > intution, but I guess I can find a danish recipe somewhere and translate
 > it.

 AP> I can't even remember what was so sepecial about them... other than it
 AP> was GOOOOOOOD!  Just type out how you make them... type an ingredient
 AP> list (you can always go back and add ingredients when you think of
 AP> them) and type what you do to make them.


Here's a basic recipe to get us started. Bo can amend and critique
it.

Some people use soda water in them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Danish Meat Balls (Frikadeller)
 Categories: Scandinavia, Veal, Ceideburg, Pork, Ceideberg
      Yield: 4 Servings
 
    1/2 lb Veal
    1/2 lb Pork
      1 lg Onion
      2 c  Milk
           Pepper to taste
      2 tb Flour or
      1 c  Bread crumbs
      1    Egg
           Salt to taste
 
  Put veal and pork together through a grinder 4 or 5 times.  Add flour
  or bread crumbs, milk, egg, onion, salt and pepper.  Mix thoroughly.
  Drop on frying pan from a large tablespoon and fry over low heat.
  Serve with browned butter, potatoes and stewed cabbage.
  
  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
  1957.
  
  Posted by Stephen Ceideberg; March 9 1993.
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5