Recipe - Beef Croquettes And Bitter Balls

2 One fourth cup Very finely minced lean beef
1 Carrot; chopped finely
1 tablespoon Finely chopped parsley
8 cup Boiling water
1 One half cup Margarine
2 One fourth cup Flour
One half teaspoon Salt
One half teaspoon Ground nutmeg
One fourth teaspoon White pepper
Melted butter
6 Egg whites
2 cup Fine dry breadcrumbs

Date: Mon, 25 Mar 96 13:05:40 EST

submitted by: reep@datanet.ab.ca

From cookbook "Let's Go Dutch Again" by Johanna Bates and Jan
Walrabenstein.

In a large saucepan, place the meat, carrot, parsley and water. Bring to a
boil. Once the mixture is boiling reduce the heat and simmer for 1 1/2
hours.

Meanwhile, heat the margarine in a Dutch oven. Add the flour, salt and
spices and stir until you have a roux. Heat and stir for 2 more minutes and
then let the roux cool down.

Once the meat mixture is done, reheat the roux and stir in the meat mixture
gradually. Stir vigorously and bring to a low boil. Once all the meat
mixture is added, maintain a low boil for 15 minutes.

Spread the meat mixture on cookie sheets with sides no higher than1/2".
Brush with a bit of melted butter to prevent a crust from forming. Cool
overnight in the refreigerator.

The next day, make cylindrical shapes (croquettes) or smallish balls
(bitter balls) from the stiff mixture. Roll the cylinders through the
breadcrumbs, then through the egg whites and again through the breadcrumbs,
then freeze.

Place the frozen croquettes in preheated oil and deepfry about 5 minutes
or until they are golden brown. ( I have deepfryed them ahead of time and
reheated in the oven. This avoids the smell when you have a house full of
guests). Yield: approximately 30 croquettes

Can be servied with Dutchstyle coarse mustard.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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