Cette recette provient du livre Dutch Cooking Today de la maison d’édition Inmerc.
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Quantité: 24 ballen Préparation: 90 min Refroidir: 120 min Difficulté: TBD! |
Ingrédients
- 200 g stewing beef or veal, cubed
- 1 bouquet garni
- 400 ml beef stock (from 1 stock cube)
- 30 g butter
- 30 g flour
- salt and pepper
- Nutmeg
- Vegetable oil for deep-frying
- 2 eggs
- 100 g fine, dry breadcrums
Préparation
1- In a pan, bring the meat, bouquet garni and beef stock slowly to boil. Simmer on a low heat for about an hour until the meat is tender.
2- Strain off 200 ml of stock into a measuring jug. Chop the cooked meat really finely.
3- In a pan, melt the butter and stir in the flour. Still stirring, add the stock and continue stirring until the sauce is thick and smooth. Leave the sauce to cook gently for about 2 minutes.
4- Stir in the meat and add salt, pepper and nutmeg to taste. Pour the ragout onto a plate, cool and refrigerate 2 hours until firm.
5- Heat oil in a deep frying pan to 180C/350F. In a shallow bowl, beat the eggs with 1 table spoon of water. Put the breadcrumbs in a shallow bowl.
6- Shape the ragout into 24 balls and roll in the breadcrumbs. Then roll in the beaten egg and breadcrumbs again.
7- Deep-fry the croquettes 6 at a time for 3-4 minutes until brown and crisp. Drain on paper towels. Arrange the bite-size croquettes on a serving dish and serve with coarse mustard.
Notes
Une incontournable “Dutch delicacy”!
