Königsberger Klopse

1 1/2 Onions
1 Bay leaf
2 Cloves
8 cups (2 liters) Chicken Broth
1 teaspoon Peppercorns
4 tablespoons Butter
4 slices White Bread, crusts removed
3 1/2 tablespoons Milk
5 marinated Sardine Filets
1 lb Ground Veal
2 Eggs
1 teaspoon Mustard
2 tablespoons finely chopped Parsley
Salt, Pepper
1/2 teaspoon Lemon Zest
3 tablespoons Cornstarch
1 clove Garlic, finely chopped
1/2 cup Heavy Cream
1 - 2 tablespoons marinated Capers
1 large piece of Lemon Peel
Lemon Juice
Worcestershire Sauce
Cayenne Pepper
Nutmeg

In a large cooking pot, add chicken broth, 1/2 onion, bay leaf, peppercorns, and cloves. Heat to just under the boiling point. Allow this to cook this way while preparing remaining ingredients.

Finely chop the remaining onion. Add butter to a frying pan and melt. Cook chopped onions in the butter until transparent.

Cut the bread into small cubes. Soak in milk.

Finely chop the sardines.

Mix together the ground veal, chopped onions, sardines, bread, eggs, mustard, salt, pepper, lemon zest, and parsley. Mix well, until a smooth mass forms. With wet hands, form golf-ball sized dumplings.

Add the dumplings to the hot chicken broth. Keep the broth just below boiling point and cook the dumplings this way for 15 minutes. Remove from heat. For the sauce, remove 3 cups of the broth and pour it through a colander. Keep dumplings hot in the remaining broth, covered.

Add the 3 cups of broth to a cooking pot and bring to a boil. Mix the cornstarch with a little cold water. Slowly drizzle this into the broth, stirring constantly. Allow this to simmer for 5 minutes. Add cream and remaining butter to the sauce and mix until blended. Add capers. Add the piece of lemon peel and allow this to cook with the sauce for 2 minutes, then remove it. Season the sauce with salt, pepper, lemon juice, Worcestershire sauce, cayenne pepper, and nutmeg - to taste.

Remove dumplings from the broth. Serve the dumplings with the sauce.