Everyday Epicurean

This is a family recipe, from the Dutch side of the family. My Grandma used to make these for us every Christmas Eve. We made it this christmas (thus the need to transcribe the hand-written recipe) and everyone reminisced about Christmases long ago.

Ingredients

• 0.4 kg Veal
• approx 2 table sppons butter
• 5 beef or chicken stock cubes
• ½ teaspoon curry powder
• 7 heaped tablespoons plain flour
• 2 Bay Leaves
• 1 oz 2 cloves
• Salt and Pepper
• Maggi or Worcestor sauce (But Maggi is traditional)
• 1 small onion, finely chopped
• 4 egg whites

Method

1. Cook whole veal in approx 1 litre of water with stock cubes, onion, salt, pepper, maggi, bay leaves, cloves and curry. (Alternatively if the veal is partially frozen, you can dice it up really finely (not as fine as mince) and then cook it).
2. When cooked drain off stock (store for later). Cool veal and chop finely (unless you’ve pre-chopped it)
3. Heat butter and some stock in a saucepan
4. Add flour slowly while stirring
5. Add more stock and boil for a few minutes
6. Add more flour if not thick enough, _basically you’re going for a very thick gravy paste._
7. Stir in chopped veal and then cool in fridge
8. Beat the egg whites and the oil lightly
9. Roll into approx 3cm balls and roll in breadcrumbs
10. Fry in deep fryer until golden brown

Notes.

Served separately as an entree dish. Makes approx 30
You can prepare the mix before hand and keep it in the fridge, or you can roll the croquettes and crumb them and freeze them for later.