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Wallenbergare is a Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs. It is traditionally served with mashed potatoes and peas.

It was created and named for häradshövding [sv] (Circuit Judge) Marcus Wallenberg.

There are many theories about the origin of this recipe, but the two main ones postulate either that it comes from Wallenberg's father-in-law Charles Emil Hagdahl [sv] or that it was created for him by Julius Carlsson [sv], chef de cuisine at the restaurant Cecil [sv] in Stockholm.[1]

See also[edit]