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This is my mother’s recipe. Those who have the minhag not to eat fish on Pesach serve falshe fish. Yields 5 to 6 1-pound rolls
1 and 1/2 pounds ground veal
1 and 1/2 pounds ground chicken
1 and 1/2 pounds ground turkey
4 eggs
1 carrot
1 raw potato plus 1 cooked potato
1 small squash
1 tablespoon Gefen Potato Starch
1 tablespoon Gefen Salt
3 tablespoons sugar
1 teaspoon Gefen White Pepper
water
2 tablespoons Gefen Salt
4 tablespoons sugar
1/2 teaspoon Gefen White Pepper
1 onion
5 cloves of garlic
1 carrot
In a large bowl, mix ground chicken, veal, and turkey with eggs, one tablespoon of Gefen salt, three tablespoons of Glicks sugar, and one teaspoon of Gefen white pepper. Set aside.
In a food processor, combine the rest of the ingredients. Mix well until blended.
Add the ground chicken, veal, and turkey to the mixture. Mix thoroughly.
Shape the mixture into balls or loaves.
Bring a pot of water to a boil.
Add two tablespoons of Gefen salt, four tablespoons of Glicks sugar, 1/2 teaspoon of Gefen white pepper, one onion, five cloves of garlic (in a netted bag), and one carrot to the boiling water (or cook it similarly to gefilte fish).
Carefully place the rolled mixture of balls or loaves into the boiling water.
Reduce the heat to a simmer and cook loaves for about one hour and balls for about 35 to 40 minutes. If cooking from frozen, add 30 minutes.
Best served cold with matzo, chrain, and of course —-Borscht!
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