Kroketten

Ingredients

• 600 gram (1¼ pound) cooked meat, chicken or beef (from making stock or broth)
• 1 onion, chopped
• 60 gram (4 tbsp.) butter
• 60 gram (½ cup) flour
• ½ liter (2 cups) stock
• pepper, salt, mace, nutmeg to taste
• flour
• eggs or egg whites
• toasted breadcrumbs

Method

1. Chop the meat very finely.
2. Saute the onion, then make a roux with butter, flour and stock.
3. When the sauce is ready, add meat and spices. Let the ragout cool completely. Keep the ragout refrigerated until use, or freeze it.
4. Use your hands to form either sticks (about 10 by 3 cm/4 by 1.25 inches) or balls (diametre 4 cm/1.5 inches).
5. Take three soup plates, put flour in one, stirred eggs or egg whites in the the second, and bread crumbs in the third plate. One by one, cover the cold ragout with flour, then eggs, then bread crumbs. Ensure they are fully covered to prevent the ragout from leeking out. Return them to the refrigerator for thirty minutes.
6. Heat oil to 180 dgC, then deep-fry to a golden brown (about four minutes).
7. Drain on paper towels.
8. Serve them very hot with mustard.