Meatballs in rich, white Velouté sauce

Instructions

1. The vegetable sauce: Pour all the ingredients except the peppercorn in a saucepan and 2 liters cold water. Bring to the boil over a high heat, then lower the heat and cook at a bare simmer for 45 minutes. After 35 minutes add the wrapped in muslin peppercorns. Strain through a fine sieve into a bowl and cool. Refrigerate and use within 4-5 days or freeze for up to 3 months.
2. The velouté sauce: First make the white roux: Melt the butter in a heavy based pan saucepan. Off the heat and add the flour. Stir it in with a whisk. Return to a medium heat and cook for 3 minutes, stirring continuously. Pour the cold stock on to the roux stirring all the time. Then cook the sauce over a low heat for 30 minutes, stirring occasionally with a whisk. Season with salt and pepper.
3. The meatballs: Put all ingredients (except the meat) into the blende and mix well. Add the sauce to the meat and mix well to combine. Set aside for 2 hours or overnight. Then form 24 equal ball. Set the meatballs to the boiling sauce and cook for 10 minutes until they rise to the surface.
4. To enrich the sauce, mix 1 egg with 50 ml sour cream or single cream and pour 1 cup of the hot sauce slowly to egg and mix well. And return it to the pot. Cook for 2 minutes and serve. Garnish with fresh parsley.

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Meat, Soups
• Ingredient : Black pepper seeds, Butter, Carrots, Celery stalk, Celery stalk leaves, Celery sticks, Cumin, Eggs, Fennel, Flour, Garlic, Ginger ground, Ground black pepper, Lean minced beef, Lean minced pork, Leek, Minced pork, Onion, Parsley, Salt, Savory, Shallot, Thyme, White wine