Ingredients
-
200
-
1
-
400
-
30
-
30
-
-
-
2
-
100
-
-
-
-
-
-
Directions
Dutch ‘Bitterballen’ : Bite-size veal croquettes, Bitterballen, bite-size veal croquettes These are usually eaten when dutch people go to a bar and served with a drink I quess you could call it dutch ‘Tapas’ !
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Pan Put Meat, Bouquet Garni and Beef Stock Slowly to the Boil and Simmer For About 1 Hour Until Meat Is Tender. |
|
2
Done
|
Strain Off 200 Ml Stock Into a Measuring Jug. |
|
3
Done
|
Slice the Cooked Meat Very Thinly. |
|
4
Done
|
Melt the Butter in a Pan and Stir in the Flour. |
|
5
Done
|
Add the Stock, While Stirring, and Continue Stirring Until the Sauce Is Thick and Smooth. |
|
6
Done
|
Leave the Sauce to Cook Gently For About 2 Minutes. |
|
7
Done
|
Stir in the Meat and Add Salt, Pepper and Nutmeg to Taste. |
|
8
Done
|
Pour the Ragout Onto a Flat Plate and Refrigerate Until Firm. |
|
9
Done
|
(best to Make This One Day in Advance) in a Deep Plate Beat the Eggs With One Tablespoon of Water. |
|
10
Done
|
Shape the Ragout Into 24 Balls (little Bit Smaller Than Golfball) and Roll in the Breadcrumbs. |
|
11
Done
|
Then Roll in the Beaten Eggs and Breadcrumbs Again. |
|
12
Done
|
Repeat Until Well Coated. |
|
13
Done
|
Heat Oil in a Deep Fat Fryer to 180 Degrees Celcius. |
|
14
Done
|
Deep Fry Croquettes 6 at the Time For 3-4 Minutes Until Brown and Crisp. |
|
15
Done
|
Drain on Paper Towel. |
