Königsberger Meatballs Name: Nathalie alcantara Base: Fort Eustis Recipe: 1 breakfast roll or 2 slices of white bread 1 medium size onion 1 lb hamburger meat 1 egg white 2 teaspoon of mustard 1 ounce butter or margarine 1 1/4 ounces flour 1 egg yolk 2 tablespoons milk 1 tablespoon capers salt and pepper to taste lemon juice to taste Soak the breakfast roll or two slices of white bread in cold water. Peel and dice the onion. Add the onion and the well-squeezed out bread to the hamburger meat, add the egg white, 2 tablespoons of mustard, salt and pepper, mix it well. With wet hands, form ping-pong size balls. Bring 1 1/2 pints of salted water to a boil, add the meatballs and cook until done. Your meatballs are done when they float in the top of the pot. Pour broth through a sieve, keeping 1 pint of it for the sauce. For the sauce melt the butter, and constantly stirring add the flour, cook until it is light yellow. Constantly stirring, to avoid lumps, add the broth. Bring to a boil and cook for about 5 minutes. Remove the sauce from the stove, beat the egg yolk with 2 tablespoons of milk and add the mix to the sauce. Add 1 tablespoon of drained capers and add to the sauce, finishing up the sauce with salt and pepper and some lemon juice, to taste. Add the meatballs to the sauce and let stand for 5 minutes. It is great over rice or mashed potatoes.