Veal sausage dumpling with Risi-Bisi
easy
60 mins
60 mins
Ingredients
- 500 g Fried sausage meat
- 7-10 Tbsp Salt
- 200 g Long grain rice
- 150 g frozen peas
- 2 Federation Parsley
- 1 collar Chives
- 20 g Butter or margarine
- 1 TABLESPOON Flour
- 1/4 l Milk
- 1 untreated lemon
- 1 Egg Yolk
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon balm and lemon
Directions
- 1
Press sausage meat from the skin into a bowl. Bring 1/2 litre of salted water to the boil, add the rice and let it swell for about 20 minutes at low heat. Add the peas about 5 minutes before the end of the cooking time.
- 2
Wash the herbs and dab dry. Cut chives into small rolls. Chop parsley finely. Add herbs to the meat and knead. Form 12 dumplings with moistened hands, put them into boiling salted water and let them simmer at low heat for about 15 minutes.
- 3
Melt the fat. Add flour and sweat until golden. Deglaze with milk and boil up while stirring. Wash lemon, grate peel, squeeze juice. Add juice and half of the peel to the sauce and boil well while stirring.
- 4
Whisk 3-4 tablespoons of the sauce with the egg yolk and stir into the hot liquid. Do not boil any more. Season with salt and pepper. Drain the rice. Drain the dumplings. Arrange dumplings, rice and sauce on plates.
- 5
Sprinkle with remaining lemon peel. Garnish as desired with lemon balm and lemon slices.
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