Evening star., 1943-05-03
'Koenigsburger
Klops' Return
To Favor
br 4rfhur II. Deufe

What with no gas for scamperlng
about. the weekly meetings of the
four couples which make up the
now well-known Club de Jeudi have
become the center Of social life. With
the male members of the four cou-
Piles taking turn about acting as chef,
these dinners have become more
than mere social meals. They have
become events. especially since
rationing has come into effect and
many delicacies have become hard
to find. Each Of the four couples
keeps an eagle eye open for some
now unusual tid-oit to place on dis
play.
This time. Leonard and Peggy,
who had planned to offer a fish
creation. found no opportunity to
get good seafood, but they did have
two glass jars of shrimp, with which
to make canapes. Leonard found a
long-retired volume Of Potash and
Perlmutter" stories by Montague
Glass, and these tales brought to
mind the gustatory masterpiece
"Koenigsburger Klops," the recipe
for which Leonard had treasured for
many a year.
And so we report a marvellous
dinner for eight, with the following
menu:
Shrimp Candpes
Koentqsburoer KlOps
Rice Creole
Spring Salad BoUl
Deep-Dish Peach Pie
Coffee
With this dinner, the beverage was
bottled beer. from start to dessert.
And with the peach pie, came coffee,
contributed by each guest.
Sixteen fine. large shrimp were
split lengthwise and set away in a
bowl OF French dressing for an
hours treatment. Just before dinner
was to be served, eight pieces of
toast were cut into rounds and well
covered with dressing of mayon-
naise sharpened with the addition OF
lemon juice. On top Of this, the
split shrimps were placed. And then
came the surprise of the evening
a small jar of caviar, which had
been lost on an upper closet shelf
months ago but now had turned up
Bits of caviar we're placed between
the shrimp and then each portion
was garnished with parsley and
ready to serve.
"koenigsburger Klops" is. so 1t
seems. prime favorite with the New
York cloak and suit trade, and here
is how it is prepared:
For eight generous portions start
out with a pound of lamb, a pound
of veal and pound of pork with
a good deal of fat in the latter If
YOU haven't enough points enough
can be made with 10 ounces of each
meat. This is trimmed of all in
edible portions and then put through
a rather coarse meat-grinder-the
meat must not be ground too fine
A chopped onion fcut very flnel is
added and salt and pepper 60 in for
seasoning. Cayenne adds little
flavor. just pinch or two. The
orthodox ''klopS" includes, too, a
little nutmeg and plenty of chopped
parsley. Moisten this mixture with
little water and three or four we'll
beaten eggs. And now the life" of
the "klops"-at least a dozen, and
better yet dozen and half boned
and chopped anchov1es are mixed
IN. Make this into balls about the
size of golf balls and cook for half
an hour in two quarts of thin caper
sauce.
To make the sauce mix three ta-
blespoons butter and three of flour
and heat. Then add two quarts of
bouillon OF soup stock tuSing
bouillon cubes. if you have no BROTH
Boil for 10 minutes and then add
the yolkS of two eggs and a table
spoonful of butter. Strain the mix
ture. Then add half cup of capers
bring to boil and place the
"klopses" in this sauce as noted
above
Creole rice is grand with these
meat dumplings. To make creole
rice use good-sized, heavy sauce
pan and start with three table
spoons butter. chopped onion, half
large cup of chopped smoked ham
df you have it, and large green
pepper cut up fine. Simmer until
the onion is soft and then add two
cups of well-washed rice, two to-
matoes, peeled and chopped; three
pimentos. cut in half-inch bits; four
cups Of chicken broth Canned broth
Is very good and salt and little
white pepper. Cover the cooking
dish well and place in hot oven
for the rice to soften and swell. II
It dries out too fast add a little
broth. Shortly before serving stir in
4 little grated cheese. If with this
dinner you prefer not to attempt
this rice dish then serve spaghetti
with tomato sauce.