Recipe ingredients and directions:
Makes 8
1/2 l beef-tea
40 g butter
40 g flour
200 g veal or beef (done)
1 onion
parsley, cut into bits
1 egg, stirred with 1 spoon of water
pepper
Melt the butter in a pan and mix it with the flour to get a white,
thick substance. While stirring, add the beef-tea and let the sauce
gently boil for several minutes. Cut the meat and onion into little
pieces and mix them with the sauce, and add the parsley and pepper
as well.
Let the ragout cool down on a plate, divide it into eight parts
and mold them into croquette-form (cilindershape, 3 to 4” long).
Roll them through the breadcrumbs, stirred egg and the breadcrumbs
again. Deep-fry them in hot frying fat and let them leak out.
Eat them with french mustard.
A kroket is, if prepared correctly, a ragout made of meat and other
things, given some extra taste by addition of some herbs. This
ragout is surrounded by some crispy layer. Usually, it has the
shape of a cilinder with a diameter of about one inch and a length
of about three or four inches.
Category: Beef Veal Recipes