Wallenbergare

Wallenbergare is a Swedish dish generally consisting of ground veal, cream, eggs yolks and coated in breadcrumbs. Traditionally it is served with mashed potatoes and peas.

It was created named for häradshövding Marcus Wallenberg.

There are many theories about the origin of this recipe but the two main theories postulate either that it comes from Wallenbergs father in law Charles Emil Hagdahl or that it was created for him by Julius Carlsson, Chef de cuisine at restaurant Cecil in Stockholm.[1]

See also

References

  1. ↑ Wallenbergare En jämförelse i sensorisk kvalitet, E Lansing, T Wedin ,M Widén Örgryte akademi


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