A Meat Loaf from East Prussia

Name: A Meat Loaf from East Prussia
Cuisine: French
Ingredients: 2 slices whole wheat bread, as rich as possible, crusts removed; ¼ cup milk of your choice; ½ pound freshly ground turkey breast; ½ pound freshly ground beef chuck; 1 large egg white; 1 tablespoon unsaturated oil of your choice; 1 medium-size yellow onion, finely grated; 2 anchovy fillets, rinsed and mashed; ⅛ teaspoon ground bay leaf or 1 small fresh Turkish bay leaf, crumbled; ⅛ teaspoon ground bay leaf or 1 small fresh Turkish bay leaf, crumbled; ⅛ teaspoon dried thyme or ¼ teaspoon fresh leaves; ⅛ teaspoon dried thyme or ¼ teaspoon fresh leaves; Pepper from the mill; 1 small white onion, finely chopped; Salt as needed; Granulated sugar as needed; ⅓ cup Düsseldorf mustard; 2 heaping tablespoons tiny capers with their brine; 2 heaping tablespoons tiny capers with their brine; Grated lemon rind and juice as needed; Grated lemon rind and juice as needed

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I have adapted this recipe to modern nutritional demands by replacing the ground pork with ground turkey, and removing the egg yolk. For accurate taste, panfry a nugget of the forcemeat and taste, then adjust the seasoning. As a vegetable, consider étuvéed red cabbage.

Ingredients

2 slices whole wheat bread, as rich as possible, crusts removed
¼ cup milk of your choice
½

Europe
France
Germany
Prussia
Main course

Method

Preheat the oven to 325°F. Crumble the slices of bread into the milk and let stand 10 minutes. In a large bowl mix together the bread-and-milk mixture, the two meats, the egg white, oil, onion, anchovies, bay leaf, and thyme and season with salt and pepper. Using surgical gloves, mix t