Meat Balls Piquant

 ----------------------------------------------------------------------------------------------------------------------------

                                                          PAGE 53

----------------------------------------------------------------------------------------------------------------

MEAT BALLS PIQUANT

Submitted by Mrs. Mary Westfall from California

2 eggs, beaten

1 cup milk

2 cup fine dry bread crumbs

1 pound ground beef

1 teaspoon onion salt

1/8 teaspoon thyme

1/2 teaspoon white pepper

2 Tablespoon parsley flakes

1 Tablespoon green pepper, chopped

1 Tablespoon onion flakes

1 Tablespoon salt

1 bay leaf

4 Tablespoon butter, melted

4 Tablespoon flour

1 cup half and half cream

3 cup meat stock

1/2 cup mayonnaise

1 ( 3 oz) jar capers, undrained

1 teaspoon dry mustard

1 Tablespoon Worcestershire sauce

  Add milk to eggs; stir in bread crumbs. Add meat, onion, salt, thyme, white pepper and 1 Tablespoon parsley flakes. Shape into 18-20 meat balls. Simmer remaining seasonings in 6 cups water for 5 minutes ; add meat balls and simmer 15 minutes. Combine butter and flour; add cream and stock from meat balls. Cook over medium heat, stirring until thickened. Blend in remaining ingredients. Serve meat dumplings over rice with cream sauce. 

YIELD : 5-6 Servings