Wallenbergare
Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, lingonberry jam and green peas.[1] [2]
There are various theories about the origin of this recipe. Credit is generally given to Julius Carlsson (1898-1976), chef de cuisine at the restaurant Cecil on
Marcus Wallenberg, Sr. (1864–1943) or his wife Amalia Wallenberg (1890–1943), daughter of cookbook author Charles Emil Hagdahl (1809-1897). [3]
[4][5]
See also
References
- ^ Elsa Lansing, Tove Wedin and Malin Widén Wallenbergare En jämförelse i sensorisk kvalite Örebro Universitet
- ^ "Wallenbergare". tasteatlas.com. Retrieved March 1, 2020.
- ^ "Wallenberg". Nordisk familjebok. Retrieved March 1, 2020.
- ^ "Charles Emil Hagdahl". Svenskt biografiskt lexikon. Retrieved March 1, 2020.
- ^ "Julius Carlsson". Restaurant Julius Carlsson. Retrieved March 1, 2020.
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