2 konigsberger Recipes

ground sirloin, ground pork, ground veal, eggs, slightly beaten, fine plain breadcrumbs (i use progresso plain breadcrumbs, grandmother used a ground up hard roll), milk, white onion, finely chopped, lemon , zest of, small finely chopped, lemon , juice of, capers, chopped, anchovy paste (alternatively you may use sardines or herring) or 3 tbsp crushed anchovy fillets (alternatively you may use sardines or herring), melted butter, kosher salt, ground black pepper, flour (for rolling ), chicken stock or 1 (32 oz) box vegetable stock, bay leaf, cider vinegar, good quality dry white wine (i use fume blanc or extra dry champagne), black peppercorns, capers, lemon , zest of, small finely chopped, lemon , juice of, good quality sour cream, snipped fresh parsley, for garnish

ground veal shoulder, ground pork shoulder, moderately fine soft bread crumbs, minced parsley, drained minced capers, grated lemon rind, egg, lightly beaten, anchovy paste, salt, white pepper, club soda, beef broth, water, unsalted butter, shallots, peeled and minced (or use scallions), all-purpose flour, beef broth , with water reduced to two cups, drained small caper, sour cream, at room temperature