 |
|
 |
|
|
|
|
 |
|
|
A
unique, two-tiered smörgåsbord table in the middle of a
royal-blue-and-yellow room awaits diners at the Restaurant Sweden.
The diner may be served at his table or circle the smörgåsbord
for helping of fish, meat, hot foods and cheese.*
KÖTTBULLAR
Swedish
Meatballs**
6
tablespoons butter
1 cup chopped onions
1 cup fresh bread crumbs
1 cup light cream
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons minced parsley
1/2 cup flour
2 cups heavy cream
Melt 2 tablespoons butter in a skillet; sauté the onions 10 minutes.
Soak the bread crumbs in the light cream 10 minutes.
Mix
together the beef, pork, veal, salt, pepper, nutmeg, eggs, parsley,
bread crumbs and onions. Shape into 1-inch balls and roll in
the
flour. Reserve any leftover flour. Melt the
remaining
butter in a skillet; brown the balls in it on all sides, shaking the
pan frequently to turn balls so they will keep their round shape.
Transfer to a casserole. Blend 2 tablespoons flour
into the
butter remaining in the skillet. Gradually add the heavy
cream,
stirring steadily to the boiling point; cook over low heat 5 minutes.
Pour the sauce over the meatballs and cook over low heat 15
minutes.
6 to 8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
|
|
|
|
|
|
 |
TIKITACKETT.INFO/WORLDSFAIR
is an unofficial New York World's Fair 1964/65 fan site and is in no
way affiliated with any single organization or group representing the
Fair's legacy.
Some parts of this website may feature Copyrighted
material which belongs to others. In these cases, appropriate
recognition is given whenever possible.
No
parts of this site are to be reproduced without permission.
Peace Through Understanding
MADE IN THE U.S.A.
|
|
