Wallenbergare (Swedish cuisine): Wallenbergare is a Swedish dish generally made up of minced veal, fresh cream, egg yolks and coated in breadcrumbs. It is traditionally served with boiled or mashed potatoes, lingonberry jam and peas.
There are different theories about the origin of this recipe. Credit is usually given to Julius Carlsson (1898-1976), head chef at the restaurant Cecil on Norrmalm in Stockholm.
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