Saturday, October 15, 2005

Dutch Kroketten (Croquettes)

This is one of the dishes our family has with leftover thanksgiving turkey. You can use any meat to make the these. If you make little meatballs (bitterballen) you can use them for an appetizer.

600 g. (1 1/2 lb}fresh veal, beef, lamb (or use leftover chicken or turkey)
salt and pepper
75 g. butter (2 1/2 oz.)
1 tablespoon vegetable oil
1/2 cup chicken stock)
1 small onion, finely chopped
1 clove garlic
2 bay leaves
1/4 teaspoon ground nutmeg or mace
2 sprigs parsley, finely chopped
3/4 teaspoon thyme
2 teaspoons lemon zest(or squeeze or lemon juice)
2 cups water
40 g. all-purpose flour (1.5 oz.)
3 eggs, separated into yolks and whites
4 cups fine breadcrumbs or crushed Dutch rusks(beschuit)
vegetables oil

If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe for the fresh meat using stock rather than water, add the chicken or turkey to the mixture in step 6.

If using fresh meat , season with slat and pepper.

Place a large pan over medium heat and melt 2 tablespoons butter. Add the fresh meat and water, onion, clove, bayleaves, nutmeg or mace parsley, thyme , lemon zest, or juice stock. Bring to a boil and simmer for around 45 minutes or until meat is tender.

Strain the meat and save the stock. Finely chop or cut the meat into small pieces.

Melt remaining butter in pan, stir in the flour and keep stirring for a few minutes. Don't let it brown. Slowly add stock and cook over moderate heat until thicken. Add more flour or cornstarch to thicken the sauce. Cool slightly and add the 3 egg yolks and mix well.

Add the meat and mix well and season to taste. The mixture should be thick.

Let the mixture cool Form the mixture into rolls 1.5" thick and about 3" long.

Spread the crumbs on a clean dry choppin gboard. Slightly beat the eggwhites in a deep bowl. Roll the croquettes through the breadcrumbs, then through egg whites and through crumbs again.

Deep fry croquettes in batches of four or five for about out 4 minutes, or until they are golden brown. Drain on absorbent paper.

serve hot, with French fries or bread.

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