Dutch Kroketten (Croquettes)
"Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks...."
INGREDIENTS
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600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
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salt and pepper
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75 g butter (2 1/2 oz)
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1 tablespoon vegetable oil
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1⁄2 cup white wine
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1 small onion, finely chopped
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1 clove
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2 bay leaves
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1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon mace
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2 sprigs parsley, finely chopped
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3⁄4 teaspoon thyme
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2 teaspoons lemon zest (or a squeeze of lemon juice)
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2 cups water (or chicken stock)
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40 g all-purpose flour (1.5 oz)
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cornstarch
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3 eggs, separated into yolks and whites
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4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
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vegetable oil, to deep-fry
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