1. Soak the bread roll in the milk, then squeeze it out; finely chop the onion.
2. Combine the two kinds of minced meat with the roll, the egg and the onion, season with salt and pepper and mix thoroughly.
3. With wet hands, shape medium balls and poach them in lightly salted, simmering water for 10-12 minutes, then remove them.
4. Cook the flour in the butter, pour in the specified 5 dl of stock and whisk until smooth.
5. Flavour the sauce with the cream, capers and lemon juice, then take it off the heat and thicken it with pasteurised egg yolk.
6. Return the balls to the sauce, warm them through and serve hot with boiled potatoes.
Tip: Do not let the sauce boil after adding the egg yolk or it will curdle; always stir it in off the heat.
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