3 T. Butter
5 T. flour
1/2 beef broth
250 g. Cold stewed veal
¼ t. salt
1 t. Worcestershire sauce
Dash of nutmeg, ground black pepper
½ c. plain (all purpose flour)
Fine dry bread crumbs
3 eggs, lightly beaten
Oil for deep frying
Heat butter in a saucepan and stir in the flour and cook for 2 minutes.
Gradually add the beef broth, stirring constantly until a smooth paste is formed.
Add the stewed veal, salt, and pepper, nutmeg, and Worcestershire sauce and seasoned to taste.
Spread out on a flat dish and refrigerate until firm. When set cut into evenly sized portions like a cylinder shape about 3 inches long.
Toss each portion in the flour, shake off excess flour and dip in beaten egg, then roll into the breadcrumbs, dip in beaten egg and roll in breadcrumbs again to coat them evenly; shake off excess breadcrumbs.
Store, covered, in the refrigerator for 3 hours before deep frying, or keep in the deep freezer and deep fry when still frozen. Do not thaw.
Heat oil in deep heavy-based pan gently lowers a few croquettes at a time into moderately hot oil.
Cook over medium-high heat for 5 minutes or until golden brown and serve piping hot, garnished with parsley.
Below are two plates of croquettes; one are still frozen and the other ones are deep fried.
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