Recipe: Meatballs Fricassee

MEATBALLS FRICASSEE

MEATBALLS:
1 cup white bread, crusts trimmed
2 lb lean ground beef
3 tbsp onion, chopped
1 tbsp parsley, chopped
1 tbsp mint, chopped
2 eggs, separated
salt and pepper to taste
flour
oil or butter for frying

THE SAUCE:
1/3 cup butter
3 bunches scallions, (white part only) cleaned and chopped
1/2 cup white vinegar
2 cup hot water
1/2 cup cold milk
1 tbsp cornstarch

Wet the bread with cold water and squeeze out the excess; mix well with the chopped meat. Add the onion, parsley, mint, egg whites, salt and pepper.

Shape meatballs, flour lightly; fry in fat.

TO MAKE SAUCE:
Brown the butter in a saucepan; add scallions; saute until golden. Add vinegar and water, cook until only half the liquid remains. Beat egg yolks very thoroughly in bowl.

In another bowl, mix cornstarch in milk, add this mixture to the egg yolks, then blend in some liquid from the pot, beating all the while. Pour egg mixture over meatballs, shaking pot gently until sauce thickens.