Königsberg Dumplings (Königsberger Klopse) - cooking recipe

Ingredients

1 lb pork
2 lbs beef
6 rolls, soaked and squeezed
5 onions, quartered and browned
6 anchovy fillets
4 eggs
2 1/2 cups stock
salt and pepper
1/2 cup sour cream
4 egg yolks
lemon juice
white wine
cornstarch
capers
chopped parsley

Preparation

Mince the meat, rolls onions, and anchovy finely, then beat in the eggs, salt, and pepper and form small balls from the mixture. Drop into boil stock, bring to boil once and let stand 20 minutes. When they float to the surface, they're ready. Take the klopse from the stock and keep warm in a bowl.
Pour stock through a sieve, bring to a boil and thicken with cornstarch. Blend in 4 egg yolks with sour cream and add to the sauce, which should not be cooked any more.
Cover meat with sauce, add capers, and sprinkle with chopped parsley. Serve with boiled potatoes.