Veal Croquettes

 

1 lb. veal                    1 1/2 tsp. salt                        1 tsp. pepper

½ c. sunflower margarine                          4 c. water

3 tbsp. dry wine       2 bay leaves               4 tbsp. finely chopped parsley

¾ tsp. thyme             2 small onions, finely chopped

2 med. carrots, sliced                                   3 c. veal  bouillon

1/3 c. flour dissolved in 1/3 c. water

2 tbsp. gelatin dissolved in boiling water.

4 c. ground dutch rusk crumbs

12-15 c. sunflower oil for deep frying.

 

Season the veal with salt and pepper.  melt 3tbsp. margarine in deep cooking pot or large deep fry pan.  add meat, 4 c. water, wine, bay leaves and seasonings, onion and carrots, simmer over medium heat for about 40 minutes, or until mrat is done, remove meat, cut into small pieces, or grind

in blender.  set aside, strain bouillon, 9reserve the carrots, onions and herbs serve as side dish0 return it to the fry pan, add remaining margarine, then add flour-water mix slowly to bouillon mix.  stir and cook over medium heat.  dissolve the gelatin, in 3 tbsp. boiling water, in a long flat pan to cool.  it will cool quickly.

 

beat egg yolks slightly, add to cooled bouillon mix, mix well.  adjust seasoning to taste add 2-3tbsp. more white wine to cooled bouillon.

 

mix meat into bouillon mix very well, should be stiff now.

 

place entire mix into large bowl, using hands shape into balls  about 2 inches.

spread crumbs on a breadboard roll mix into crumbs then lightly beaten egg whites then back into crumbs.  make sure they do not have meat mix sticking out. 9this will cause them to burst0

 

preheat sunflower oil to 350 degrees.  deep fry croquettes for 3-4 minutes or golden brown.

 

makes 18=20 balls.

 

prepare ahead microwave 1 1/2minutes on high. 

 

beef, chicken, rabbit or turkey can be used instead.