Dutch 'Bitterballen' : Bite-Size Veal Croquettes - cooking recipe

Ingredients

200 g veal shoulder, cubed
1 bouquet garni
400 ml beef stock
30 g butter
30 g flour
salt and pepper
nutmeg
2 eggs
100 g breadcrumbs
sunflower oil (for frying)
French mustard

Preparation

in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
Strain off 200 ml stock into a measuring jug.
Slice the cooked meat very thinly.
Melt the butter in a pan and stir in the flour.
Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
Leave the sauce to cook gently for about 2 minutes.
Stir in the meat and add salt, pepper and nutmeg to taste.
Pour the ragout onto a flat plate and refrigerate until firm.
(Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
Then roll in the beaten eggs and breadcrumbs again.
Repeat until well coated.
Heat oil in a deep fat fryer to 180 degrees celcius.
Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
Drain on paper towel.
Serve the warm'bitterballen' on a plate with a serving of mustard next to it.