Soak the bread with cow’s milk. Separate the shallots from the skin and cut them. Chop the anchovy fillets finely. Finely chop the leaf parsley.
Spice the onion with a bay spice and both cloves.
In 1 tbsp of hot butter, sauté half of the finely chopped shallots and mix with egg, minced meat, anchovies, parsley and the soaked and properly squeezed bread. Season with salt and pepper.
Form meat dumplings from the minced meat mixture with wet hands. Boil salted water with the spiked onion, reduce heat. Let the meat dumplings soak in it for about 15 minutes. (There should not be more tap water in the pot than necessary).
To prepare the sauce, sauté the remaining finely chopped shallots in 1 tbsp hot butter. Sprinkle with sugar and caramelize. Pour in the wine and bring to a strong boil. Pour in broth, butdito the meatball stock, add capers and mustard, 2 cloves and a bay spice. Season with salt, lemon skin and pepper. Bind with flour butter. Keep the sauce quite thick and cook on the plate for 5 minutes. Just before serving, fold in the whipped cream.
Serve with boiled potatoes.
Tip: Always use organic lemons for cooking, if possible!
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