Sauté 1 onion, finely chopped, in 3 tablespoons butter. Add 1 cup each of finely chipped cooked ham and corned beef and 1/2 clove of garlic, mashed. Heat all well, stir in 6 tablespoons flour, and continue to cook, stirring, until the mixture is well blended. Add 2 cups sauerkraut, thoroughly drained and ground in the food chopper, 1 tablespoon parley, and 1/2 cup beef stock and cook until the mixture forms a thick paste. Spread the paste on a platter to cool and chill well. Shape the mixture into 1-inch balls, dip the balls in a batter made of 1 egg, 2 cups milk, and 2 1/2 cups flour and roll them in fine dry bread crumbs. Fry the balls in deep hot fat (375° F.) to a rich brown.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
Pinterest
