Bitterballen I

Bitterballen, bite-sized 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' !

Ingredients

 * 200 g veal shoulder, cubed
 * 1 bouquet garni
 * 400 ml beef stock
 * 30 g butter
 * 30 g flour
 * salt and pepper
 * nutmeg
 * 2 eggs
 * 100 g breadcrumbs
 * sunflower oil (for frying)
 * French mustard

Directions

 * 1) 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) Strain off 200 ml stock into a measuring jug.
 * 3) Slice the cooked meat very thinly.
 * 4) Melt the butter in a pan and stir in the flour.
 * 5) Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
 * 6) Leave the sauce to cook gently for about 2 minutes.
 * 7) Stir in the meat and add salt, pepper and nutmeg to taste.
 * 8) Pour the ragout onto a flat plate and refrigerate until firm. (Best to make this one day in advance)
 * 9) In a deep plate beat the eggs with one tablespoon of water.
 * 10) Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
 * 11) Then roll in the beaten eggs and breadcrumbs again.
 * 12) Repeat until well coated.
 * 13) Heat oil in a deep fat fryer to 180°C.
 * 14) Deep fry croquettes 6 at the time for 3 – 4 minutes until brown and crisp.
 * 15) Drain on paper towel.
 * 16) Serve the warm bitterballen on a plate with a serving of mustard next to it.