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==
# In a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
# Strain off 200 ml stock into a measuring jug.
# Slice the cooked meat very thinly.
# Melt the butter in a pan and stir in the flour.
# Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
# Leave the sauce to cook gently for about 2 minutes.
# Stir in the meat and add salt, pepper and nutmeg to taste.
# Pour the ragout onto a flat plate and refrigerate until firm. (Best to make this one day in advance) 
# In a deep plate beat the eggs with one tablespoon of water.
# Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
# Then roll in the beaten eggs and breadcrumbs again.
# Repeat until well coated.
# Heat oil in a deep fat fryer to 180°C.
# Deep fry croquettes 6 at the time for 3 – 4 minutes until brown and crisp.
# Drain on paper towel.
# Serve the warm bitterballen on a plate with a serving of mustard next to it.
Category:Beef stock and broth Recipes
Category:Bouquet garni Recipes
Category:Breadcrumb Recipes
Category:Dutch Appetizers
Category:Dutch Meat Dishes
Category:Dutch Snacks
Category:Egg Recipes
Category:Veal shoulder Recipes