HOW TO SOFTEN STALE BAGUETTE RECIPES

Steps:

• Cut the stale bread into small cubes.
• In a small bowl, combine about ½ cup of milk with the bread cubes to soak. Set aside.
• Finely chop the onions and add them to a medium sized bowl.
• Finely chop the parsley and add it to the same bowl.
• Crack the egg right into the bowl.
• When softened, take your hands to squeeze excess milk from the bread cubes and add them to the bowl.
• Add the ground meat to the bowl. With your hands, mix all the ingredients until well combined.
• Depending on your preference, with your hands form 8-16 meatballs.
• Place them on a plate and set aside.
• In a medium sized pot, heat up about 1 quart of bouillon or stock. When the bouillon is boiling, carefully add the meat balls, cover, and turn to a low simmer.
• Simmer the meatballs for about 10 minutes or until done, turning them half way through.
• With a slotted spoon, remove the meatballs from the pot, place on a plate and set aside.
• Strain the cooking liquid through a strainer and reserve for the sauce.
• Over medium-low heat, in the same or another medium sized pot, melt 2-3 tablespoons of butter. Add about 2-3 tablespoons of flour. With a wire whisk, combine the butter and flour well.
• While stirring constantly, gradually add the reserved broth. Gently simmer to thicken the sauce.
• Turn off the heat. Add 1 tablespoon of lemon juice, ½ cup of sour cream, 1 teaspoon of sugar, and season with salt and pepper.
• Taste the sauce and adjust seasonings to your liking.
• Transfer the meatballs to the pot with the sauce and heat gently over low heat.
• For the classic pairing serve with boiled potatoes. You can also serve the meatballs over rice, pasta, dumplings, or your favorite side.

Steps:

• Cut the stale bread into small cubes.
• In a small bowl, combine about ½ cup of milk with the bread cubes to soak. Set aside.
• Finely chop the onions and add them to a medium sized bowl.
• Finely chop the parsley and add it to the same bowl.
• Crack the egg right into the bowl.
• When softened, take your hands to squeeze excess milk from the bread cubes and add them to the bowl.
• Add the ground meat to the bowl. With your hands, mix all the ingredients until well combined.
• Depending on your preference, with your hands form 8-16 meatballs.
• Place them on a plate and set aside.
• In a medium sized pot, heat up about 1 quart of bouillon or stock. When the bouillon is boiling, carefully add the meat balls, cover, and turn to a low simmer.
• Simmer the meatballs for about 10 minutes or until done, turning them half way through.
• With a slotted spoon, remove the meatballs from the pot, place on a plate and set aside.
• Strain the cooking liquid through a strainer and reserve for the sauce.
• Over medium-low heat, in the same or another medium sized pot, melt 2-3 tablespoons of butter. Add about 2-3 tablespoons of flour. With a wire whisk, combine the butter and flour well.
• While stirring constantly, gradually add the reserved broth. Gently simmer to thicken the sauce.
• Turn off the heat. Add 1 tablespoon of lemon juice, ½ cup of sour cream, 1 teaspoon of sugar, and season with salt and pepper.
• Taste the sauce and adjust seasonings to your liking.
• Transfer the meatballs to the pot with the sauce and heat gently over low heat.
• For the classic pairing serve with boiled potatoes. You can also serve the meatballs over rice, pasta, dumplings, or your favorite side.