Dutch 'Bitterballen' (Bite-size veal croquettes )

==Description==
Bitterballen, bite-size 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 degrees celcius. 
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. 
===Other Links===
==See also==
Category:Dutch SnacksCategory:Snacks
 Category:Recipes
Category:Dutch Recipes
category:bouquet garni Recipes
Category:nutmeg Recipes
category:sunflower oil Recipes
category:bouquet garni Recipes
category:beef stock Recipes
category:butter Recipes
category:pepper Recipes
category:nutmeg Recipes
category:flour Recipes
category:water Recipes
category:Veal Recipes
category:salt Recipes
category:oil Recipes
category:mustard seeds Recipes
category:egg Recipes